COOKERY NC II

CORE COMPETENCIES

1. TRS512328 Clean and maintain kitchen premises

2. TRS512331 Prepare stocks, sauces and soups
3. TRS512381 Prepare appetizers
4. TRS512382 Prepare salads and dressing
5. TRS512330 Prepare sandwiches
6. TRS512383 Prepare meat dishes
7. TRS512384 Prepare vegetables dishes
8. TRS512385 Prepare egg dishes
9. TRS512386 Prepare starch dishes
10. TRS512333 Prepare poultry and game dish(es
11. TRS512334 Prepare seafood dishes
12. TRS512335 Prepare desserts
13. TRS512340 Package prepared food

COMMERCIAL COOKING NC III

CORE COMPETENCIES

1. TRS512345 Plan and prepare food for ala carte and buffets
2. TRS512346 Plan and control menu-based catering
3. TRS512347 Organize bulk cooking operations
4. TRS512348 Prepare pates and terrines
5. TRS512349 Plan, prepare and display a buffet
6. TRS512350 Select, prepare and serve specialized food items
7. TRS512351 Select, prepare and serve specialty cuisines
8. TRS512352 Monitor catering revenue and costs
9. TRS512353 Establish and maintain quality control
10. TRS512354 Apply cook-chill-freeze production processes