The cluster Prepare and Cook Hot Meals is composed of 7 courses. Individuals aspiring to be awarded the qualification of COOKERY NC II must acquire Certificate of Competency (COC) in all clusters of core units of the qualification.  Candidates may apply for assessment in any accredited Assessment Center.

Preparing Stocks, Sauces and Soups covers competence required to prepare various stocks, sauces, and soups in a commercial/ institutional kitchen. 

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.


Preparing Poultry and Game Dishes covers competence required to select, prepare, cook, plate, and store poultry and game meat dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Seafood Dishes covers competence required to select, prepare, present, and store seafood dishes in a commercial kitchen or catering operation.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Egg Dishes covers competence required to cook, present, and store various egg dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Starch Dishes covers competence required to cook, present and store starch dishes such as pasta and noodles.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Vegetable Dishes covers competence required to cook, present, and store various vegetable dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.

Preparing Meat Dishes covers competence required to select, prepare, cook, and store meat dishes.

This self-paced course is part of the cluster Cookery NC II - Prepare and Cook Hot Meals.