Our Lady of the Sacred Heart College

Guimba, Nueva Ecija

COMPETENCY-BASED LEARNING MATERIALS

COOKERY NC II
List of Competencies

No. Unit of Competency Module Title Code

Cleaning and
Clean and maintain
1 maintaining kitchen TRS512328
kitchen premises
premises

Prepare stocks, sauces Preparing stocks, sauces TRS512331

2
and soups and soups

TRS512381
3 Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads and TRS512382

4
dressing dressing

TRS512330
5 Prepare sandwiches Preparing sandwiches

TRS512383
6 Prepare meat dishes Preparing meat dishes
Prepare vegetables Preparing vegetables TRS512384
7 dishes dishes
Prepare egg dishes Preparing egg dishes TRS512385
8
Prepare starch dishes Preparing starch dishes TRS512386
9
Prepare poultry and Preparing poultry and TRS512333
10. game dishes game dishes
Prepare seafood dishes Preparing seafood TRS512334
11. dishes
Prepare desserts Preparing desserts TRS512335
12.
Package prepared food Packaging prepared food TRS512340
13

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano