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.
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 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 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.
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 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 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 Appetizers and Hors d'oeuvres
Cookery NC II: Preparing Appetizers and Hors d’oeuvres covers the 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.
