TESDA-OP-CO-01-F11

(Rev. No. 00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. COURSE DESIGN
COURSE TITLE: COOKERY NCII

NOMINAL DURATION: 316 hours

QUALIFICATION LEVEL:
COURSE DESCRIPTION:
II
The COOKERY NC II Qualification consists of
competencies that a person must achieve to clean kitchen
areas, cook/prepare hot, cold meals and desserts for guests
in various food and beverage service facilities

Trainees or students wishing to gain entry into this

TRAINEE ENTRY REQUIREMENTS:
course should possess the following requirements:
• can communicate both in oral and written;
• physically and mentally fit;
• with good moral character; and
• can perform basic mathematical computation

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 1 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

1. Participate in 1.1 Participating in 1.1.1 Obtain and convey workplace 6 hours

workplace workplace information.
communication communication 1.1.2 Speak English at a basic
operational level.
1.1.3 Participate in workplace
meeting and discussion.
1.1.4 Complete relevant work-
related documents
2. Work in a team 2.1 Working in a team 2.1.1 Describe team role and 3 hours
environment environment scope.
2.1.2 Identify own role and
responsibility within team.
2.1.3 Work as a team member
2.1.4 Work effectively with
colleagues
2.1.5 Work in socially diverse
environment
3. Practice career 3.1 Practicing career 3.1.1 Integrate personal objectives 3 hours
professionalism professionalism with organizational goals.
3.1.2 Set and meet work priorities.
3.1.3 Maintain professional growth
and development
4. Practice 4.1 Practicing 4.1.1 Identify hazards and risks. 6 hours
occupational occupational 4.1.2 Evaluate hazards and risks.
health and safety health and safety 4.1.3 Control hazards and risks
4.1.4 Maintain OHS awareness
4.1.5 Perform basic first-aid
procedures

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 2 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Common Competencies
(18 Hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

1. Develop and 1.1 Developing and 1.1.1 Seek information on the 2 hours
update industry updating industry industry.
knowledge knowledge 1.1.2 Update industry knowledge
1.1.3 Develop and update local
knowledge.
1.1.4 Promote products and
services to customers
2. Observe 2.1 Observing 2.1.1 Follow hygiene procedures. 2 hours
workplace workplace 2.1.2 Identify and prevent hygiene
hygiene hygiene risks
procedures procedures
3. Perform 3.1 Performing 3.1.1 Plan and prepare for task to 6 hours
computer computer be undertaken.
operations operations 3.1.2 Input data into computer
3.1.3 Access information using
computer.
3.1.4 Produce/output data using
computer system.
3.1.5 Maintain computer equipment
and systems
4. Perform 4.1 Performing 4.1.1 Follow workplace procedures 2 hours
workplace and workplace and for health, safety and security
safety practices safety practices practices.
4.1.2 Perform child protection
duties relevant to the tourism
industry.
4.1.3 Observe and monitor people.
4.1.4 Deal with emergency
situations
4.1.5 Maintain safe personal
presentation standards.
4.1.6 Maintain a safe and secure
workplace
5. Provide effective 5.1 Providing 5.1.1 Greet customer. 6 hours
customer service effective 5.1.2 Identify needs of customer.
customer service 5.1.3 Deliver service to customer.
5.1.4 Handle queries through use
of common business tools
and technology

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 3 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

5.1.5 Handle complaints/conflict

situations, evaluation and
recommendations

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 4 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Core Competencies
(280 Hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize and store 8 hours
maintain kitchen maintaining equipment.
premises kitchen premises 1.1.2 Clean and sanitize premises.
1.1.3 Dispose of waste
2. Prepare stocks, 2.1 Preparing stocks, 2.1.1 Prepare stocks, glazes and 24 hours
sauces, and soup sauces, and essences required for menu
soups items tools and equipment.
2.1.2 Prepare soups required for
menu items.
2.1.3 Prepare sauces required for
menu item.
2.1.4 Store and reconstitute stocks,
sauces and soups
3. Prepare appetizers 3.1 Preparing 3.1.1 Prepare mis en place. 24 hours
appetizers 3.1.2 Prepare a range of
appetizers.
3.1.3 Present a range of
appetizers.
3.1.4 Store appetizers

4. Prepare salads 4.1 Preparing salads 4.1.1 Perform Mis en place. 24 hours
and dressing. and dressings 4.1.2 Prepare variety salads.
and dressing

4.1.3 Present a variety of

salads and dressings

4.1.4 Store salads and

dressings

5. Prepare 5.1 Preparing 5.1.1 Perform Mis en place. 24 hours

sandwiches. sandwiches 5.1.2 Prepare variety of
sandwiches.
5.1.3 Present a variety of
sandwiches.
5.1.4 Store sandwiches
6. Prepare meat 6.1 Preparing, meat 6.1.1 Perform Mis en place. 24 hours
dishes dishes 6.1.2 Cook meat cuts for service.

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 5 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

6.1.3 Present meat cuts for service

6.1.4 Store meat
7. Prepare vegetable 7.1 Preparing 7.1.1 Perform Mis en place. 24 hours
dishes vegetables dishes 7.1.2 Prepare vegetable dishes.
7.1.3 Present vegetable dishes
7.1.4 Store vegetable dishes
8. Prepare egg 8.1 Preparing Egg 8.1.1 Perform Mis en place. 24 hours
dishes Dishes 8.1.2 Prepare and cook egg
dishes.
8.1.3 Present egg dishes
8.1.4 Store egg dishes
9. Prepare starch 9.1 Preparing starch 9.1.1 Perform Mis en place. 24 hours
products dishes 9.1.2 Prepare starch dishes.
9.1.3 Present starch dishes
9.1.4 Store starch dishes
10. Prepare poultry 10.1 Preparing poultry 10.1.1 Perform Mis en place. 24hours
and game dishes and game dishes
10.1.2 Cook poultry and game

10.1.3 Plate/present poultry and

game

10.1.4 Store poultry and game

11. Prepare seafood 11.1 Preparing seafood 11.1.1 Perform Mis en place. 24hours
dishes dishes
11.1.2 Handle fish and seafood

11.1.3 Cook fish and shellfish

11.1.4 Plate/present fish and

seafood

11.1.5 Store fish and seafood

12. Prepare desserts 12.1 Preparing 12.1.1 Perform Mis en place. 24 hours
desserts
12.1.2 Prepare desserts and sweet
sauces.

12.1.3 Plate/present desserts

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 6 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION

12.1.4 Store desserts

13. Package 13.1 Packaging 13.1.1 Select packaging materials. 8 hours

prepared foods prepared food
13.1.2 Package food

Written Test
ASSESSMENT METHODS: Demonstration
Interview/ Oral Questioning
COURSE DELIVERY: Modular/Self-paced Learning

RESOURCES:

Recommended list of tools, equipment and materials for the training of a maximum of 25 trainees for
COOKERY NC II are as follows:

Qty. Tools Qty Equipment Qty Materials

10 pcs Chef’s knife 1unit Electric fan Beef
First aid cabinet
8 pcs Boning knife 3 unit Pork
Filing cabinet 3
4 pcs Oysters knife 1 unit Layers Lamb/mutton
compartment
2 pcs Cleaver knife 1 unit TV Veal
Tenderizer,
8 pcs 2 unit Video player POULTRY
medium,small
Fire
8 pcs Skimmer, fine 1 unit Chicken
extinguisher
Wire skimmer, Emergency
8 pcs 1 unit Duck
small light
directional
Skimmers, signage/s for
8 pcs 1 pc Turkey
spider each rooms

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 7 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Strainer,small,fi
8 pcs 1 unit air condition Pigeon, etc.
ne
8 pcs Siever,small 1 unit Telephones SEAFOOD
computers with
Strainer,mediu internet
8 pcs 3 unit Fish
m fine connection

8 pcs Turner,3” x 6” 1 unit Fax machine Shellfish

LCD
8 pcs Spatula 2 unit Crustacean
LABORATORY
8 pcs Wooden spoon PERISHABLES
EQUIPMENTS
Parisienne
8 pcs 1 unit Air conditioner Vegetables
spoon
Fire
8 pcs Zester 2 unit extinguisher Fruits

Emergency
8 pcs Piping bag 1 unit light Dairy products

Combination of
broiler and
8 pcs Pastry tubes 1 unit Processed food
griddle - small

Strainer DRY GOODS

3 pcs 3 unit Exhaust hood
Chinois,small (GROCERIES)
Strainer Dish washing
2 pcs Chinois, 1 unit machine Sauces
medium (optional
Blender
Spices and
4 pcs Funnel, small 1 unit machine
herbs
Pressure
Funnel, cooker medium
4 pcs 1 unit Seasoning
medium Salamander,
griller
Braising pan -
Measuring
6 sets 8 unit medium Canned fruits
spoon
Meat slicer -
Canned
10 pcs Tongs, 8 inches 1 unit small
vegetables
Tongs, 12 Meat chopper
8 pcs 1 unit Noodles
inches machine
Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 8 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Preparation
table with sink
8 sets Measuring cup 8 unit & shelves Pasta
(approx.
45x28’’)
Bain Marie –
table w/4
4 pcs Measuring urn 1 unit Rice
compartments

Working s/s
Ice cream table
2 pcs 2 unit Flour
scoop (fabricated)

Condiment
2 unit cabinet Sugar

Washing sink
tables w/3
10 pcs Cheese Cloth 1 unit Beans
compartments

Soak sink,
24 pcs Serving spoon 1 unit optional FACILITIES

Pepper and salt

4 sets 8 unit Utility shelving Workshop
mill
Stainless steel
Weighing scale,
2 unit 2 unit rack (5 Laboratory
5 kgs
shelves
Weighing scale, Utility cart Audio-visual
4 unit 1 unit
1000 grams room
Floor mops
8 pcs Apple corer 4 pcs Lecture room
Wire Storage/stock
8 pcs 2 unit Mop Squeezer
whisk,small room
Wire whisk, Research
8 pcs 4 pcs Broom (tambo)
medium room/Library
Wire whisk,
2 pcs 4 pcs Dust pan REFERENCES
heavy duty
1 pc Can opener Garbage bin (4
4 unit gals.) Books

Kitchen Liquid soap

8 pcs 8 pcs Manuals
scissors dispenser

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 9 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Paper towel
Soup Ladle, 3
8 pcs dispenser Charts
oz
4 pcs
Reach-in
Soup Ladle, 6
8 pcs 1 unit freezer CD’s
oz
Reach-in
Soup Ladle, 8
3 pcs 2 unit refrigerator Video tapes
oz
4 burner gas
Soup Ladle, 12
2 pcs 4 unit range w/ oven Pictures
oz
Stock pan
8 pcs Kitchen spoon 1 unit burner Magazines

Kitchen spoon, MISCELLANE

8 pcs slotted OUS
8 pcs Kitchen forl Charcoal

3 pcs Carving fork Toothpicks

Pocket/pin
3 pcs Aluminum foil
thermometer
8 pcs Peelers Wax paper
Stock pot,
2 pcs Cling wrap
large
Frying pan,
12 pcs Tissue paper
small
Frying pan,
8 pcs Paper towel
medium
Frying pan,
2 pcs Liquid soap
large
Colander,
4 pcs small
Colander,
2 pcs medium
16 pcs Cutting board
Fish poacher,
1 pc medium
Casserole,
12 pcs small

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 10 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Casserole,
4 pcs medium
4 pcs Wok, small

1 pc Wok, medium
Double Boiler,
1 pc medium
8 pc Paellara

12 pcs Glass rack

12 pcs Soup cup rack

12 pcs Plate rack

Baking tray,
8 pcs small
Utility
12 pcs tray,stainless
4 pcs Roasting pan

FACILITIES:
COOKERY NC II

Based on a class intake of 25 students/trainees.

SPACE AREA IN SQ. TOTAL AREA IN GRAND TOTAL

SIZE IN METERS
REQUIREMENT METERS SQ. METERS AREA IN SQ. M

Student/Trainee
1 x 1 m. 1 sq. m. 25 sq. m
Working Space

Lecture/Demo (40sq.m.)x2
(8 x 5 m.)x2 (40 sq. m).x2
Room

Laboratory 8 x 5 m. 40 sq. m. 40 sq. m.

Learning Resource
3 x 5 m. 15 sq. m. 15 sq. m.
Center

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 11 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

Facilities/Equipmen
36 sq. m.
t/ Circulation Area

156 sq. m.
+40sq.m.

INSTRUCTORS/ TRAINERS QUALIFICATION:

• Must be a holder of Cookery NC II or Commercial Cooking NC III

• Must be a holder of National TVET Trainer’s Certificate (NTTC) I in Cookery NC II
• Must be physically, mentally fit and holder of a Health Certificate (hepatitis-free or free of
any communicable disease)
➢ Must have at least 3 years job/industry experience. (Preferably on
supervisory/managerial level in cookery or commercial cooking)

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 12 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

B. MODULES OF INSTRUCTION
CORE COMPETENCIES 280 HOURS

UNIT OF COMPETENCY PREPARE POULTRY AND GAME DISHES

MODULE TITLE PREPARING POULTRY AND GAME DISHES

This unit deals with the knowledge, skills and attitude
MODULE DESCRIPTOR required in selecting, preparing, cooking,
plating/presenting and storing poultry and game.

NOMINAL DURATION 24 hours

SUMMARY OF LEARNING OUTCOMES 1. Perform mise en place
2. Cook poultry and game dishes
3. Plate/present poultry and game dishes
4. Store poultry and game

DETAILS OF LEARNING OUTCOMES:

LO 1. Perform mise en place

ASSESSMENT METHODOLOGIE ASSESSMENT

CONTENTS CONDITIONS
CRITERIA S METHODS
1.1 Tools, utensils ➢ Different Kitchen tools and
and equipment types of Equipment
are cleaned, tools and • Frying pan
sanitized and equipment • Casserole
prepared ➢ Proper • Wooden
based on the cleaning spoon ➢ Lecture/
required tasks Discussion
and • Turner
sanitizing ➢ Practical
• Cutting
tools and Activities ➢ Written exam
board
equipment ➢ Power point ➢ Interview
• Knife
and Video ➢ Demonstration
• Tongs Presentatio
1.2 Ingredients are
➢ Ingredients • Serving n
identified
according to in preparing spoon
standard poultry and • Can opener
recipes, game • Kitchen
recipe card or dishes. shears
enterprise • Carving fork
requirements

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 13 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

1.3 Ingredients are ➢ Kinds of • Colander

assembled herbs and • Roasting
according to spices pan
quantity, type, ➢ Nutritional • Skimmer
and quality value of • Plates
required foods • Cooking
1.4 Ingredients are ➢ Go, Glow range
prepared and Grow • Refrigerator
based on the Foods • Ingredients
required form ➢ Time- for poultry
and time Temperatur and game
frame e Cooking dish
Poultry and SUPPLIES &
Game
MATERIALS
products
1.5 Poultry and ➢ List of
• Recipe/mag
game are prepared Cooking
azine/ brochure
based on its Methods
• Video (CD)
enterprise poultry ➢ Poultry
and game preparation • Laptop
preparation techniques • LCD
techniques projector
1.6 Frozen poultry ➢ Preserving
and game are Frozen • Personal
thawed in Products Protective
accordance ➢ Methods of Equipment
with enterprise Food ➢ Apron
thawing Preservatio ➢ Hairnet
procedures n ➢ Gloves
➢ Standards ➢ Towel
and
Guidelines
for
Preserving
Frozen
products
1.7 Frozen
➢ Procedure
ingredients are
in
thawed following
preserving
enterprise
products
procedures.
1.8 Where ➢ List of Raw
necessary, raw ingredients
ingredients are ➢ Proper
washed with rinsing and
washing
Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 14 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

clean potable raw

water. ingredients

LO 2. Cook poultry and game dishes

ASSESSMENT METHODOLOGIE ASSESSMENT

CONTENTS CONDITIONS
CRITERIA S METHODS
2.1 Poultry and ➢ Proper Kitchen tools and
game are handled Preserving Equipment
efficiently and Food • Frying pan
hygienically to ➢ Types of • Casserole
minimize risk of food • Wooden
food spoilage and contaminati spoon
cross-
contamination
on • Turner
➢ Practices of • Cutting
Food Safety board
2.2 Poultry and • Knife
game dishes
• Tongs
are cooked
according to ➢ Cooking • Serving
enterprise methods for spoon
standard poultry and • Can opener
recipes and game • Kitchen
appropriate shears
➢ Lecture ➢ Written
Cooking • Carving fork
➢ Demonstrati exam
methods • Colander
on ➢ Interview
• Roasting ➢ Video ➢ Demonstrati
2.3 Cooked dishes
are tasted and pan presentatio on
seasoned in • Skimmer n
accordance with • Plates
the required taste • Cooking
of the dishes range
• Refrigerator
➢ Different • Ingredients
kinds of for poultry
herbs and and game
spices dish
SUPPLIES &
MATERIALS

• Recipe/mag
azine/ brochure
• Video (CD)
• Laptop
Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 15 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

• LCD
projector

• Personal
Protective
Equipment
➢ Apron
➢ Hairnet
➢ Gloves
➢ Towel

LO 3. Plate/present poultry and game dishes

ASSESSMENT METHODOLOGIE ASSESSMENT

CONTENTS CONDITIONS
CRITERIA S METHODS
3.1 Service wares ➢ Types of Service Ware ➢ Lecture ➢ Written
are selected Service ➢ Demonstrati exam
in accordance ware for • Oval or on ➢ Interview
with type of poultry and round Tray ➢ Video ➢ Demonstra
poultry and game presentatio tion
game dishes • Dinner
dishes n
Plate
3.2 Poultry and ➢ Principles of
game is Food • Serving
plated/present presentatio Spoon
ed using n • Serving
suitable ➢ 5 plating Fork
sauces, techniques
garnishes and
SUPPLIES &
accompanime
nts MATERIALS

3.3 Poultry dishes ➢ Ways in • Recipe/mag

are presented presenting azine/ brochure
hygienically, poultry and • Video (CD)
logically and game • Laptop
sequentially dishes • LCD
within the projector
required
timeframe • Personal
Protective
3.4 Factors in ➢ Factors to Equipment
plating consider in
dishes are ➢ Apron
plating ➢ Hairnet
observed in dishes
Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 16 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

presenting ➢ Gloves
poultry and ➢ Towel
game dishes

LO 4. Store poultry and game

ASSESSMENT METHODOLOGIE ASSESSMENT

CONTENTS CONDITIONS
CRITERIA S METHODS
4.1 Poultry and ➢ Proper Kitchen tools and
game are stored handling Equipment
ensuring storage and storing • Frying pan
conditions and poultry and • Casserole
optimal game • Wooden
temperature are dishes spoon
maintained ➢ Importance • Turner
of storing • Cutting
poultry board
products • Knife
➢ Safety • Tongs
practices in
• Serving
handling
spoon
and storing
• Can opener
poultry and
game • Kitchen
shears ➢ Lecture
dishes ➢ Demonstrati ➢ Written
4.2 Quality • Carving fork
on exam
• Colander
trimmings and ➢ Powerpoint/ ➢ Interview
other leftovers • Roasting Video ➢ Demonstrati
are utilized pan presentatio on
where and • Skimmer n
when • Plates
appropriate ➢ Different • Cooking
poultry cuts range
➢ Characterist • Refrigerator
ic of good • Ingredients
quality for poultry
poultry and and game
game dish
dishes SUPPLIES &
MATERIALS

• Recipe/mag
azine/ brochure
• Video (CD)
• Laptop
Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 17 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.
 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)

• LCD
projector

• Personal
Protective
Equipment
➢ Apron
➢ Hairnet
➢ Gloves
➢ Towel

Date Developed:
July 30, 2021 Document No.

COOKERY NC II
Competency–Based Issued by: Page 18 of 18
Curriculum Developed by:
EL ROYALE
Elly Rose N. Tañedo HOTELIER TRAINING
CENTER INC.