Commercial Cooking NC 3

CODE NO. BASIC COMPETENCIES
500311109 Lead workplace communication
500311110 Lead small teams
500311111 Develop and practice negotiation skills
500311112 Solve problems related to work activities
500311113 Use mathematical concepts and techniques
500311114 Use relevant technologies

Commercial Cooking NC 3

CODE NO. BASIC COMPETENCIES
TRS311206 Roster staff
TRS311207 Control and order stock
TRS311208 Train small groups
TRS311209 Establish and conduct business relationships

Commercial Cooking NC 3

CODE NO. CORE COMPETENCIES
TRS512345 Plan and prepare food for ala carte and buffets
TRS512346 Plan and control menu-based catering
TRS512347 Organize bulk cooking operations
TRS512348 Prepare pates and terrines
TRS512349 Plan, prepare and display a buffet
TRS512350 Select, prepare and serve specialized food items
TRS512351 Select, prepare and serve specialty cuisines
TRS512352 Monitor catering revenue and costs
TRS512353 Establish and maintain quality control
TRS512354 Apply cook-chill-freeze production processes