This document outlines the core competencies for a Cookery NC II qualification in the Philippines. It lists the various codes and competencies required, including preparing different types of dishes, packaging food, and cleaning kitchen premises. It describes opportunities for those with the qualification, such as working as a cook or assistant cook. It discusses various concepts in cookery like exploring culinary arts and food preparation. It also outlines different cooking methods like baking, frying, boiling, grilling and sautéing. It emphasizes that cookery involves more than just recipes, including controlling heat and creating, concentrating and absorbing flavors.

1. CORE COMPETENCIES IN
COOKERY NCII
BY :
JOE LOVIDICE

2. CODE NO. CORE COMPETENCIES
TRS512328 Clean and maintain kitchen
premises
TRS512331 Prepare stocks, sauces and
soups
TRS512381 Prepare appetizers
TRS512382 Prepare salads and dressing
TRS512330 Prepare sandwiches
TRS512383 Prepare meat dishes
TRS512384 Prepare vegetables dishes
TRS512385 Prepare egg dishes
TRS512386 Prepare starch dishes
TRS512333 Prepare poultry and game dishes
TRS512334 Prepare seafood dishes
TRS512335 Prepare desserts
TRS512340 Package prepared food

3. OPPORTUNITIES IN
COOKERY
•A person who has achieved this Qualification is
competent to be employed in any of the
following positions in the Garde Manger, Pastry
or in the Hot Kitchen Section as:
• Cook
• Assistant Cook

4. CONCEPTS IN COOKERY

5. •The core concept in cookery is more than one
concept. The core concept in cookery is to
explore every facet of culinary arts, as well as
learn the vital practice of quality food prep.

6. COOKING INVOLVES THE
APPLICATION OF HEAT TO
FOODSTUFFS
• The basic object of cooking is to tenderize (or in the case
of flour goods such as cake, to stabilize) food so that it
will be easier to digest. There are two other reasons for
cooking food
• One is related to taste and the physical aspects of eating
and nourishment of the body;
• the other concerns social values related to the preparation
and sharing of meals.
• These are the foundations on which the attitude of the
professional cook is build

7. WHAT MARKS OUT THE
PROFESSIONAL COOK?
• the ability to make food combinations into attractive,
nourishing and appropriate meals for people, whether
in hospitals, offices, motels or restaurants.
• Concern for cooking does not finish with the work at
the stove, fryer or steamer, but continues to the point
where the meal is consumed
• A cook must always be conscious of the
expectations and needs of the patient, guest or
customer.

8. THE SKILL INVOLVED IN
COOKERY…
•is not only concerned with recipes, but also
with the ability to control the amount and
intensity of heat applied to a wide range of
foodstuffs
•If the principles and methods of cookery can be
mastered, any recipe can be prepared to an
acceptable standard.

9. BAKING

10. FRYING

11. COOKERY, THEN, IS NOT ONLY
CONCERNED WITH TENDERIZING
FOOD BUT ALSO WITH:
•The creation of flavours through browning and
combining different foods
•The concentration of flavours by reduction
through boiling or simmering
•The absorption of flavours through long
cooking or slow shallow-frying (sweating)

12. BOILING

13. GRILLING

14. SAUTEEING

15. DEEP-FRYING

16. HERE ARE SOME MORE OF
THE BASIC PRINCIPLE
• The softness or hardness of the food.
• Whether it is of animal or vegetable origin.
• The size of the pieces being cooked.
• The combination of ingredients and whether they
are dried, fresh or frozen.
• The type of heat to be applied.
• The quality and type of saucepans and utensils.

17. APPLICATION
•WHAT CONCEPTS OF COOKERY IN THE
FOLLOWING ;
•SPHAGETTI
•CHICKEN JOY
•CHOOKS CHIKEN
•SIOPAO
•LECHON

18. ACTIVITY
•FORM A GROUP AND CHOOSE THE METHOD
OF COOKING TO BE DISCUSS

19. EVALUATION
• Write TRUE if the statement is correct and FALSE if not/
1. Cookery is all about the recipe
2. The basic objective of cooking is to tenderize .
3. There’s no need to master the principles and methods of cookery on
preparing any recipe to an acceptable standard.
4. The core concept in cookery is more than one concept.
5. Concern for cooking does not finish with the work at the stove, fryer or
steamer, but continues to the point where the meal is consumed

20. ANSWER:
1.False
2.True
3.False
4.True
5.True

21. ASSIGNMENT
•Essay: write an essay about the following topic
•Think of any business or job you wanted to
explore/apply that will require you to use what
skill you learned from cookery.
•What product you plan to sell to the consumers

22. THANK YOU!!!

23. REFERENCE:
•TRAINING REGULATION FOR COOKERY
NC II