Com­pe­ten­cies of cook­ery NC II

Panay News - - LOCALE - By Ai­lyn Mae O. Ben­gan, BSIE, Roxas City

TO­DAY, busi­nesses like ho­tels and restau­rants are re­ally in de­mand. This in­dus­try is re­ally get­ting the at­ten­tion of ev­ery­one. In fact, ho­tels and restau­rants are one of the big­gest busi­nesses out there whose in­come is huge and con­sis­tent.

We can­not deny the fact that as mod­ern­iza­tion con­tin­ues, man’s qual­ity of life has been in­creas­ing in terms of its lev­els and sta­tus. That is why, nowa­days, ho­tels are not just here and there to pro­vide a place for peo­ple or trav­el­ers to stay –ho­tels are now a place where fun and ex­cite­ment await.

Nowa­days, ho­tels and restau­rants in­dus­try are ob­vi­ously get­ting more and more fa­mous and get­ting a na­tional cer­tifi­cate with learn­ing how to cook is more rea­son­able than ever.

Tech­ni­cal Ed­u­ca­tion and Skills De­vel­op­ment Au­thor­ity or most com­monly as TESDA is the gov­ern­ment agency tasked to man­age and su­per­vise tech­ni­cal ed­u­ca­tion and skills de­vel­op­ment (TESD) in the Philip­pines, mean­ing even with­out a bach­e­lor de­gree you can go abroad and earn money.

One of the of­fered cour­ses is the Cook­ery Na­tional Cer­tifi­cate II (NC II). It is a short course/ pro­gram that pro­vides knowl­edge and skills in us­ing kitchen tools, prepar­ing and cook­ing hot and cold meals and so on. This pro­gram trains an in­di­vid­ual in know­ing the stuffs in prepar­ing food and bev­er­ages in ho­tels and restau­rants and/or any food-re­lated busi­ness.

Cook­ery NC II has four sec­tions (ac­cord­ing to its mod­ule) that of­fer dif­fer­ent learn­ing in the cook­ing ar­eas. Th­ese four sec­tions are: Bar­tend­ing NC II qual­i­fi­ca­tion 1 (Sec­tion 1); Com­pe­tency Stan­dards (Sec­tion 2); Train­ing Man­age­ments (Sec­tion 3) and; As­sess­ment and Cer­ti­fi­ca­tion ar­range­ments (Sec­tion 4).

In dis­cussing with its com­pe­ten­cies, sec­tion 2 was also di­vided in three com­pe­tency stan­dards which are the ba­sic com­pe­ten­cies, com­mon com­pe­ten­cies and core com­pe­ten­cies.

Ba­sic com­pe­ten­cies teach learn­ers how to par­tic­i­pate in work­place, how to work with them by proper com­mu­ni­ca­tion and needed abil­i­ties for the said ca­reer. What mat­ters most here is that they can prac­tice both of their ca­reer as pro­fes­sion­als and the oc­cu­pa­tional health and safety pro­duces which is very es­sen­tial to know.

Mean­while, the two left (com­mon and core com­pe­ten­cies) helps an in­di­vid­ual to de­velop, en­hance and ac­quire knowl­edge about cook­ery. Learn­ers are re­quired to ob­serve work­place hygiene pro­ce­dures, per­form the prac­tices needed and will be able to pro­vide ef­fec­tive cus­tomer care. The above things men­tioned is a first-rate move that this course of­fers in en­cour­ag­ing the learn­ers to con­tinue to pur­sue their de­gree so that they will fur­ther build their com­pe­ten­cies. ( Paid ar­ti­cle)

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