Welcome to Cookery NC II: Preparing Hot Meals. This cluster is composed of modules that cover the unit of competencies under Cookery NC II - COC1. In order to attain your National Certificate for Cookery NC II, you must acquire a Certificate of Competency (COC) in the following clusters: Preparing Hot Meals, Preparing Cold Meals and Preparing Sweets

You may apply for assessment in any accredited assessment center.

Preparing Stocks, Sauces and Soups covers competence required to prepare various stocks, sauces, and soups in a commercial/ institutional kitchen. 

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.


Preparing Poultry and Game Dishes covers competence required to select, prepare, cook, plate, and store poultry and game meat dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Seafood Dishes covers competence required to select, prepare, present, and store seafood dishes in a commercial kitchen or catering operation.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Egg Dishes covers competence required to cook, present, and store various egg dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Starch Dishes covers competence required to cook, present and store starch dishes such as pasta and noodles.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Vegetable Dishes covers competence required to cook, present, and store various vegetable dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Meat Dishes covers competence required to select, prepare, cook, and store meat dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.