AVS-SHSTVLCooking

Technical Vocational Livelihood TRACK-Commercial Cooking NC II

Program Overview

Commercial Cooking NC II is a technical-vocational program that develops skills in planning, preparing, cooking and serving various menus. Students are taught how to make/cook meat, appetizers, salads, vegetables, sandwiches, eggs, desserts and more.

Students under the Commercial Cooking NCII program are trained in different food preparation and presentation techniques based on industry standards. Topics like receiving, storing and managing kitchen supplies are covered in the program.

Course Structure

The course structure for Commercial Cooking NC II is divided into three main competencies:

>Basic Competencies (18 hours)
*Participate in workplace communication
*Work in a team environment
*Practice career professionalism
*Practice occupational health and safety procedure
>Common Competencies (18 hours)
*Develop and update industry knowledge
*Observe workplace hygiene procedures
*Perform computer operations
*Perform workplace and safety practices
*Provide effective customer service
>Core Competencies (280 hours)
*Clean and maintain kitchen premises
*Prepare stocks, sauces and soups
*Prepare appetizers
*Prepare salads and dressing
*Prepare sandwiches
*Prepare meat dishes
*Prepare vegetables dishes
*Prepare egg dishes

Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. Modular Instruction is a type of teaching method that follows a specific set of planned learning activities and exercises. These activities are contained in a short booklet called a module. Students are allowed to proceed with their own learning pace (self-pacing). Instructors provide timely feedbacks allowing students to improve their skills. Lessons in this program are taught to students through lectures and demonstrations, self-paced instruction and group discussion. Student learning assessment and evaluation is conducted at the end of every module discussion. This is done through direct observation, simulations, practical demonstrations and oral and written exams.

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