Program Overview

The program is a combination of Cookery NCII and Bread & Pastry Production NCII under the TESDA competency based program.

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Course Duration

 360 Hours (60 Sessions) + 300-500 Hours Internship ( Local or International)

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Course Curriculum

• Teamwork & Communication

• Basic First Aid and reacting on accidents in the kitchen

• Professionalism & career development

• Introduction to Culinary Arts

• Science of Taste / Nutrition Science & Culinary Terminology

• General Safety at Workplace

• Safe Food Preparation Procedures

• Hygiene Procedures in the Kitchen

• Personal Hygiene

• Recipe Costing / Yield and Loss test

• Menu Planning , Recipe Conversions and Calculations

• Basic Computer Operations

• Safety at work place

• Basics of Customer Service

• Basic Knife Skills

• Various classic vegetable cuts

• Familiarization with Common Herbs & Spices

• Introduction to Different Cooking Methods

• Classic Salad Dressings

• Classic International Salads

• Classic International Hot Sandwiches & Garnishes

• Stocks and Sauces

• Introduction to the 5 Mother Sauces

• Introduction to Cream Soups and Chowders

• Introduction to Broth, Boullion and Consommé

• Identifying Fish and Seafood

• Fish Mongery

• Introduction to Potato side dishes

• International Pasta Dishes 

• Classic Pork Dishes & Poultry Dishes

• Preparation of White Loaf Bread

• Preparation of Whole Wheat Loaf Bread

• Preparation of French Baguette

• Preparation of Brioche

• Preparation of Various Pastry Products and desserts

 

Internship Opportunities

With this program, you’re eligible to gain international experience in any of these countries: Southeast Asian Countries