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TESDA Food Production (Professional Cookery) courses are designed to equip individuals with the necessary skills and knowledge to succeed in the food production industry. Through these courses, students will learn essential techniques, methods, and principles of food preparation and management. The program also focuses on developing critical thinking, problem-solving, communication, and teamwork skills necessary for working in professional kitchen settings.

Also read: TESDA Food Processing Courses

The food production industry is a crucial component of the hospitality sector, with a high demand for skilled professionals in various establishments such as hotels, restaurants, catering services, cruise ships, and more. TESDA Food Production courses not only provide students with technical training but also prepare them for real-world work scenarios by incorporating hands-on learning experiences.

Benefits

• Develop technical skills and knowledge in food production: The courses will provide hands-on training on various food preparation techniques, equipment handling, and other essential skills needed for a professional cook.
• Obtain nationally recognized certification: Upon completion of the course, students will receive a National Certificate (NC) from TESDA, which is acknowledged by various employers nationwide.
• Opportunities for better job positions and higher income: With a TESDA NC III or IV qualification, graduates can apply for jobs such as head chef, sous chef, or kitchen manager. These positions often come with higher salaries compared to entry-level kitchen staff.
• Chance to work in different industries: The food production industry is diverse, and with a TESDA certification, graduates can explore various career opportunities such as working in hotels, restaurants, cruise ships, or even starting their own catering business.
• Continuous learning and improvement: TESDA courses are not just about obtaining a certificate. These courses also offer continuous learning opportunities for individuals who want to constantly improve their skills and knowledge in the food production industry.

Food Production (Professional Cookery) NC III

The Food Production (Professional Cookery) NC III course encompasses the skills required to effectively manage and oversee food production operations in diverse culinary settings.

Course Description

This course aims to improve knowledge, skills, and behavior based on industry standards. It focuses on key competencies, including using the correct materials, following proper procedures, applying modern cooking methods, and preparing special hot and cold dishes, as well as desserts, for guests in various food and beverage facilities.

Units of Competency

This course includes the following Units of Competency:

BASIC COMPETENCIES

• Lead workplace communication
• Lead small teams
• Apply critical thinking and problem-solving techniques in the workplace
• Work in a diverse environment
• Propose methods of applying learning and innovation in the Organization
• Use information systematically
• Evaluate occupational safety and health work practices
• Evaluate environmental work practices
• Facilitate entrepreneurial skills for micro-small-medium enterprises (MSMEs)

COMMON COMPETENCIES

• Receive and resolve customer complaints
• Work cooperatively in a general administration environment
• Maintain quality customer/guest service
• Roster staff
• Control and Order stock
• Prepare and deliver training sessions
• Plan, conduct and evaluate staff performance assessment

CORE COMPETENCIES

• Monitor daily cleaning routines
• Apply and demonstrate current trends in methods of cookery
• Establish and maintain quality control in food production
• Plan, prepared and present specialty cuisines
• Plan and prepare Garde Manger products
• Develop and maintain beverage and wine product knowledge
• Prepare bakery products for patisserie
• Plan and organize bulk cooking operations for a buffet service
• Apply catering controls and procedures
• Plan and cost menus

Career Opportunities

A person with this course is competent to be a:

• Kitchen Supervisor
• Head Chef
• Banquet Head Cook/Che

Training Duration

• Basic: 40 hours
• Common: 96 hours
• Core: 415 hours
• Supervised Industry Learning (SIL): 160 hours

Total: 711 hours

Qualifications

Trainees or students who wish to enter this training should possess the following qualifications:

• Basic English communication skills (oral and written)
• Can do basic math computations;
• Competency in Cookery NC II qualification required through training, experience, or certification.
• Health Certificate holder (free from hepatitis or any communicable disease)

Also read: TESDA Centers for Language Courses

Food Production (Professional Cookery) NC IV

The Food Production (Professional Cookery) NC IV course includes skills for planning and preparing meals for special diets and cultures, designing menus, ensuring food safety, catering events, and managing a team of cooks in various hospitality settings. It also involves managing expenses to achieve profit goals.

Course Description

This course equips food production professionals with the skills and knowledge to lead teams and manage catering operations effectively. It covers menu planning for diverse requirements, event catering, bakery production, cost management, and safety and sustainability programs, ensuring alignment with industry standards.

Units of Competency

This course includes the following Units of Competency:

BASIC COMPETENCIES

• Utilize specialized communication skills
• Develop and lead teams
• Perform higher-order thinking processes and apply techniques in the workplace
• Contribute to the practice of social justice in the workplace
• Manage innovative work instructions
• Manage and evaluate the usage of information
• Lead in the improvement of Occupational Safety and Health (OSH) programs, policies and procedures
• Lead towards the improvement of environment work programs, and procedures
• 500311409 Sustain entrepreneurial skills

COMMON COMPETENCIES

• Maintain hospitality industry knowledge
• Perform child protection duties relevant to tourism industry
• Develop and supervise operational approaches
• Manage quality customer service
• Manage finances within a budget
• Plan and implement a series of training events
• Use the assessment system for training outcomes

CORE COMPETENCIES

• Manage food production operations for catering
• Manage bakery and patisserie operations for catering
• Select catering system
• Design menus to meet specific market requirements
• Design meals to meet special dietary, religious and cultural requirements
• Prepare catering tenders
• Plan and manage menu-based catering for an event or function
• Manage catering costs and revenues
• Develop a food safety program
• Implement safety, health, environmental, and sustainable policies and procedures

Career Opportunities

A person with this course is competent to be a:

• Sous Chef
• Executive Sous Chef

Training Duration

• 47 Hours (Basic)
• 190 Hours (Common)
• 465 Hours (Core)
• 160 Hours – Supervised Industry Learning (SIL)

Total: 862 Hours 

Qualifications

To enroll in this course, trainees or students should meet the following requirements:

• Competency in Food Production (Professional Cookery) NC III, acquired through training, experience, or certification.
• Proficiency in advanced English, both spoken and written.
• Ability to perform advanced mathematical computations.
• Possession of a Health Certificate, confirming they are free of Hepatitis or any communicable diseases.

Sample of Certificate of Completion

Requirements

To enroll in the course, you will need the following documents:

• PSA Birth Certificate
• High School or College Diploma
• Certified True Copy of Official Transcript of Records or Form 137
• Certificate of Good Moral Character or GMRC
• 1 x 1 and/or 2 x 2 pictures

To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.

Frequently Asked Questions

1. Can I enroll in this course without any prior experience or training?

A: Yes, you can enroll even without prior experience or training. However, it would be an advantage if you have basic knowledge and skills related to the field.

2. What are some career opportunities after completing these courses?

A: After completing NC III, one can work as a Kitchen Supervisor, Head Chef, or Banquet Head Cook/Chef. For NC IV, one can become a Sous Chef or Executive Sous Chef.

3. Are there any language and academic requirements for enrollment?

A: Yes, basic English communication skills (oral and written), proficiency in advanced English, and the ability to perform mathematical computations are needed for enrollment.

4. Where can I obtain more information about enrolling in NC III and NC IV courses?

A: Contact your chosen enrollment site for details on enrolling in these courses. They can provide requirements and answer additional questions.

5. Is the course recognized abroad?

A: Yes, TESDA courses are internationally recognized, but some countries may have specific requirements. Check with the embassy or consulate for details.

6. Can I take both NC III and NC IV courses at the same time?

A: It’s best to complete one course at a time, but some institutions offer combined programs covering both levels.

Summary

The Food Production (Professional Cookery) NC III and IV courses offer comprehensive culinary training, covering skills like menu planning, food safety, and team management. Graduates can pursue roles such as Kitchen Supervisor or Executive Sous Chef. Enrollees must meet specific qualifications, so contact the chosen site for enrollment details. If you’re passionate about cooking and eager to enhance your skills, consider these courses. Continuous learning is key to excelling in the culinary industry!

Contact Information

Technical Education and Skills Development Authority (TESDA)
Office Address: BLDG 8, TESDA Gate 2, TESDA Complex, East Service Rd., South Superhighway, Taguig, Metro Manila.
Email Address: contactcenter@tesda.gov.ph
Telephone Number: 8887-7777
SMS Hotline: 0917-479-4370 (text only)
Website: https://www.tesda.gov.ph/
Facebook Page: https://www.facebook.com/TESDAOfficial