Commercial Cooking is a diverse and dynamic field, with various opportunities for employment in hotels, restaurants, resorts and other food establishments. The demand for skilled commercial cooks continues to grow as the food industry expands globally.
Also read: List of TESDA-Accredited Commercial Cooking Training Assessment Centers
TESDA offers two levels of certification for commercial cooking courses: NC III and NC IV. These certifications provide individuals with the necessary skills and knowledge to succeed in this competitive industry.
Benefits
Here are some benefits of taking TESDA Commercial Cooking Courses:
- Gain essential skills and knowledge for a career in the culinary industry.
- Learn techniques and methods from experienced instructors to enhance your cooking abilities.
- Receive nationally recognized certification upon completion of the course, giving you an edge in the job market.
- Have access to various employment opportunities in restaurants, hotels, resorts, cruise ships, and other food establishments both locally and internationally.
- Develop creativity and versatility in preparing different dishes for diverse clientele with varying dietary needs.
- Acquire management skills to supervise a team of cooks and ensure quality standards are met.
TESDA Commercial Cooking courses offer students a comprehensive education, preparing them for success in the culinary industry.
Commercial Cooking NC III
The Commercial Cooking NC III course equips individuals with skills to plan, prepare, and present diverse hot and cold dishes, supervise a team of cooks, and meet company standards in various hospitality settings.
Units of Competency
The Units of Competency comprising this Qualification include the following:
Basic Competencies
- Lead workplace communication
- Lead small teams
- Develop and practice negotiation skills
- Solve problems related to work activities
- Use mathematical concepts and techniques
- Use relevant technologies
Common Competencies
- Roster staff
- Control and order stock
- Train small groups
- Establish and conduct business relationships
Core Competencies
- Plan and prepare food for ala carte and buffets
- Plan and control menu-based catering
- Organize bulk cooking operations
- Prepare pates and terrines
- Plan, prepare and display a buffet
- Select, prepare and serve specialized food items
- Select, prepare and serve specialty cuisines
- Monitor catering revenue and costs
- Establish and maintain quality control
- Apply cook-chill-freeze production processes
Career Opportunities
A person with this Qualification is competent to be a:
- Chef de Partie
- Head Chef
Training Duration
- 20 hours (Basic)
- 24 hours (Common)
- 200 hours (Core)
Total: 244 hours
Qualifications
Applicants for this training should meet the following qualifications:
- Able to communicate in basic English, both spoken and written
- Physically and mentally fit
- Possess good moral character
- Can perform basic mathematical calculations
- Must be competent in the full Commercial Cooking NCII qualification through training, experience, or certification
This list excludes specific institutional requirements like educational attainment and relevant work experience that the school or training center may require for the TVET program.
Sample of Certificate of Completion
Commercial Cooking NC IV
The Commercial Cooking NC IV course teaches skills needed to plan and prepare food for special dietary and cultural needs, design menus, and ensure food safety. It also covers managing a team of cooks in hotels, restaurants, and other establishments. Additionally, learners will be able to manage expenses to achieve the desired profit margins.
Units of Competency
The Units of Competency in this Qualification include:
BASIC COMPETENCIES
- Utilize specialized communication skills
- Develop teams and individuals
- Apply problem solving techniques in the workplace
- Collect, analyze and organize information
- Plan and organize work
- Promote environmental protection
COMMON COMPETENCIES
- Conduct assessment
- Manage workplace diversity
- Manage finances within a budget
- Manage quality customer service
CORE COMPETENCIES
- Prepare foods according to dietary and cultural needs
- Transport and store food in a safe and hygienic manner
- Apply catering control principles
- Develop menus to meet special dietary and cultural needs
- Select catering systems
- Manage facilities associated with commercial catering contracts
- Plan the catering for an event or function
- Design menus to meet market needs
- Develop a food safety program
Career Opportunities
A person who has achieved this qualification is competent to be a:
- Sous Chef
- Executive Sous Chef
- Restaurant Chef
Training Duration
- 56 Hours (Basic)
- 24 Hours (Common)
- 180 Hours (Core)
Total: 260 Hours
Qualifications
Applicants for this course should meet the following criteria:
- Ability to communicate effectively both orally and in writing
- Physical and mental fitness
- Good moral character
- Basic math skills
- Competency in the full Commercial Cooking NC III qualification through training, experience, or certification
Additional requirements like educational background or relevant work experience may be set by the institution offering the program.
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.
Also read: Guide: How to Create a TESDA Online Account
Frequently Asked Questions
1. What is the duration of the Commercial Cooking NC III and NC IV courses?
A: The total training duration for Commercial Cooking NC III is 244 hours, while it is 260 hours for Commercial Cooking NC IV.
2. What is the difference between Commercial Cooking NC III and NC IV?
A: The difference is that Commercial Cooking NC IV focuses on specialized skills in planning and preparing food for special dietary and cultural needs, managing a team of cooks, and designing menus. It also covers managing expenses to achieve desired profit margins.
3. What are the career opportunities after completing these courses?
A: Graduates of Commercial Cooking NC III can work as Chef de Partie or Head Chef while those who finish Commercial Cooking NC IV can be Sous Chef, Executive Sous Chef, or Restaurant Chef.
4. Are there any specific qualifications needed for enrollment?
A: Applicants must have basic English proficiency, physical and mental fitness, good moral character, and the full Commercial Cooking NC II qualification through training, experience or certification.
Summary
The Commercial Cooking courses, NC III and NC IV, offer comprehensive culinary education for aspiring chefs. Covering management, food preparation, and dietary needs, these courses prepare graduates for local and international employment in restaurants, hotels, resorts, cruise ships, and more. Eligible applicants must have good moral character and basic communication skills. Graduates receive a certificate or NC III/IV qualification, unlocking career opportunities as chefs de partie, head chefs, sous chefs, or executive sous chefs. TESDA’s program emphasizes continuous learning to meet industry standards, ensuring quality education and training for a successful culinary career.
