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MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. PREREQUISITE : Receive and Respond to Workplace Communication. (NCI) LO1. Obtain and convey workplace information. LO2. Participate in workplace meetings and discussions. LO3.
The document outlines a competency-based curriculum for Cookery NC II. It details the course structure including basic competencies, common competencies, and core competencies. It provides information on the course description, entry requirements, trainers' qualifications, and course structure.
cbc cookery ncii - 60 - modules of instruction. core competencies. commercial cooking nc ii unit of competency : clean and maintain kitchen premises. module title : cleaning and maintaining kitchen premises
Course Title: COOKERY NC II Nominal Duration: 316 Hours Course Description: 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
NOMINAL DURATION 2 hours : SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainees/students must be able to: LO1. Identify and access key resources of information on the industry LO2. Access, apply and share industry information LO3. Update continuously relevant industry knowledge CBC Cookery NCII - 36 - LO1.
This document outlines the competency-based curriculum for Cookery NC II. The course aims to equip trainees with the skills to clean kitchen areas and prepare hot and cold meals. It consists of 316 hours of instruction divided into basic, common and core competencies.
A professional culinary program provides the culinary student with a basic knowledge of foods, food styles, and the methods used to prepare foods. Skill Practice and hands-on experience provide the skills necessary to produce quality foods or organize, train, motivate, and supervise a staff.
