Cookery NC II

The qualification consists of competencies that a person must perform/achieve including preparing hot, cold meals and desserts for guests in various food service facilities. To attain the National Certificate for Cookery NC II, the candidate may apply for assessment in any accredited Assessment Centers, and must demonstrate competence in all units/clusters of core units of this Qualification. 

A person who has achieved this qualification and awarded National Certificate (NC) is competent to be employed in any of the following positions in the garde manger, pastry or in the hot kitchen as a commis or assistant cook.
This pre-requisite module will present you the knowledge and skills that you must possess inside the kitchen before performing hands-on food preparation. 

This module will present the knowledge and skills that you must have in order to perform the procedures for cooking beef, pork and lamb. Preparing meat from other sources such as fowls and game animals will be discussed in a separate module.

This module will present the knowledge and skills that you must have in order to perform the procedures for cooking poultry meat such as chicken, turkey, duck and quail and both furred and feathered game animals.

This module will present the knowledge and skills that you must have in order to perform the procedures for cooking fish and shellfish dishes.

In this module, we will present to you the knowledge and skills that you must have in order to perform the basic techniques of egg cookery. This module will also present to you the basic procedures for preparing vegetables and starch dishes.

In this module, we will discuss the procedures for preparing and storing, as well as standard recipes for stocks, sauces and soups.