TOURISM SECTOR
COOKERY NC II
316 Hours or 40 Days
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CODE NO. BASIC COMPETENCIES
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500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
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CODE NO. COMMON COMPETENCIES
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TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
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CODE NO. CORE COMPETENCIES
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TRS512328 Clean and maintain kitchen premises
TRS512331 Prepare stocks, sauces and soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dish(es
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food
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A person who has achieved this Qualification is competent to be
employed in any of the following positions in the Garde Manger,
Pastry or in the Hot Kitchen Section as:
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Cook or Commis
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Assistant Cook
VISION
Leading contributor to socio-economic development through TVET.
MISSION
Provide training programs to produce competent workers for local and global employment and entrepreneurial opportunities.
OBJECTIVES
To produce quality and job-ready graduates in Cookery NC II within the training duration of 316 Hours for local and global employment either waged-employed or self-employed.
BREAD AND PASTRY NC II
144 Hours or 18 Days
CODE NO. BASIC COMPETENCIES
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500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
​
CODE NO. COMMON COMPETENCIES
​
TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
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CODE NO. CORE COMPETENCIES
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TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts
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A person who has achieved this Qualification is competent to be:
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Commis - Pastry
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Baker