PREPARE HOT MEALS COC1 (UPDATED)

PREPARING MEAT DISHES

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.

PREPARING POULTRY AND GAME DISHES

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.

PREPARING EGG, VEGETABLE AND FARINACEOUS 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.

PREPARING STOCKS, SAUCES AND SOUP

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

PREPARING SEAFOOD DISHES

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

PREPARE COLD DISHES COC2

PREPARING APPETIZERS AND HORS D’OEUVRES

Cookery NC II: Preparing Appetizers and Hors d’oeuvres covers the unit of competency required
to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the cluster
Cookery NC II: Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing appetizers and hors d’oeuvres properly.
PREPARING SANDWICHES

Cookery NC II: Preparing Salads and Dressings covers the unit of competency required to prepare
and present salads and dressings. This self-paced module is part of the cluster Cookery NC II:
Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing salads and dressings properly.

PREPARING SALADS AND SALAD DRESSINGS

Cookery NC II: Preparing Salads and Dressings covers the unit of competency required to prepare
and present salads and dressings. This self-paced module is part of the cluster Cookery NC II:
Preparing Cold Meals.
In this module, we will present to you the knowledge and skills that you must have in order to
perform the procedures for preparing salads and dressings properly.

PREPARING SWEETS COC 3

PREPARING DESSERTS
Preparing Desserts covers competence required to prepare a range of hot, cold, and frozen desserts.
This self-paced course is under the cluster Cookery NC II - Prepare Sweets.

FUNDAMENTALS OF PROFESSIONAL COOKERY

This pre-requisite module will present you the knowledge and skills that you must possess inside the
kitchen before performing hands-on food preparation.

KNOWLEDGE AND SKILLS INSIDE THE KITCHEN BEFORE PERFORMING HANDDS ON FOOD
PREPARATION

THIS MODULE INCLUDES:

Kitchen Department

Responsibilities

Basic Knowledge

Unit and Measurement Conversion

Occupational Health and Food Safety Standards

Basic Knife Skills

Common and Foreign Culinary Terms