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Preparing Computer-Aided Drawings
Technical Drafting NC II

Preparing Computer-Aided Drawings

This module contains information on basic skills in the preparation of computer hardware and software for computer-aided design. In this module, you will learn how to use the AutoCAD software in creating projects.

Preparing Egg, Vegetable and Farinaceous Dishes
Cookery NC II

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 Meat Dishes
Cookery NC II

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
Cookery NC II

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 Salads and Salad Dressings
Cookery NC II

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 Sandwiches
Cookery NC II

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 Seafood Dishes
Cookery NC II

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 Stocks, Sauces, and Soup
Cookery NC II

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.

Processing Food by Drying and Dehydration
Food Processing NC II

Processing Food by Drying and Dehydration

This module will cover the knowledge and skills required to process food by drying and dehydration.

The process of drying and dehydrating products for preservation will be covered as well as the packaging and storing of dried and dehydrated products.

Processing Food by Drying and Dehydration - TOP CAF
Food Processing NC II

Processing Food by Drying and Dehydration - TOP CAF

This module will cover the knowledge and skills required to process food by drying and dehydration.

The process of drying and dehydrating products for preservation will be covered as well as the packaging and storing of dried and dehydrated products.

This self-paced course includes accessibility features for learners with hearing and visual impairments.

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