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Exam outline

Cookery NC II

Technical Education and Skills Development Authority

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A Pasado Tayo practice outline is available. This page shows outline coverage only. It does not mean that lessons, quizzes, flashcards, or full-exam practice are ready for this exam. Study tools are not available yet. Open a source under Sources checked to confirm current exam coverage. The exam record has reached its next source-review date. Confirm current requirements, schedules, and availability on the official source.

Pasado Tayo practice outline

Cookery NC II practice syllabus outline

Practice outline only - TESDA TR competencies mapped for practice

Practice outline mapped from captured official TESDA Training Regulation competency groups and unit-of-competency evidence. It supports Pasado Tayo practice planning and does not claim TESDA item-level scoring, passing cut score, or complete assessment-center availability.

Based on TESDA Training Regulations directory and captured official TR evidence. Pasado Tayo maps the extracted competency groups and units for practice planning only; it does not claim a strict standalone syllabus, item-level scoring, cut score, or live assessment-center availability.

  1. Basic Competencies

    1. Participate in Workplace Communication
    2. Practice Career Professionalism
    3. Practice Occupational Health and Safety Procedures
    4. Work in Team Environment

  2. Common Competencies

    1. Develop and Update Industry Knowledge
    2. Observe Workplace Hygiene Procedures
    3. Perform Computer Operations
    4. Perform Workplace and Safety Practices
    5. Provide Effective Customer Service

  3. Core Competencies

    1. Clean and Maintain Kitchen Premises
    2. Package Prepared Food
    3. Prepare Appetizers
    4. Prepare Desserts
    5. Prepare Egg Dishes
    6. Prepare Meat Dishes
    7. Prepare Poultry and Game Dishes
    8. Prepare Salads and Dressings
    9. Prepare Sandwiches
    10. Prepare Seafood Dishes
    11. Prepare Starch Dishes
    12. Prepare Stocks, Sauces and Soups
    13. Prepare Vegetables Dishes

  4. Assessment and Certification Arrangements

    1. Evidence Guide and Assessment Methods