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Exam outline

Food Production (Professional Cookery) NC III

Technical Education and Skills Development Authority

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Pasado Tayo practice outline

Food Production (Professional Cookery) NC III 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. Apply Critical Thinking and Problem- Solving Techniques in the Workplace
    2. Evaluate Environmental Work Practices
    3. Evaluate Occupational Safety and Health Work Practices
    4. FACILITATE ENTREPRENEURIAL SKILLS FOR MICRO-SMALL-MEDIUM ENTERPRISES (MSMEs)
    5. Lead Small Teams
    6. Lead Workplace Communication
    7. Propose Methods of Applying Learning and Innovation in the Organization
    8. Use Information Systematically
    9. Work in a Diverse Environment

  2. Common Competencies

    1. Control and Order Stock
    2. Maintain Quality Customer/guest Service
    3. Plan, Conduct and Evaluate Staff Performance Assessment
    4. Plan, conduct and evaluate staff performance assessment FOOD PRODUCTION (Professional Cookery) NC III Revision 01 Promulgated (11/07/2019) 2
    5. Prepare and Deliver Training Sessions
    6. Receive and Resolve Customer Complaints
    7. Roster Staff
    8. Work Cooperatively in a General Administration Environment

  3. Core Competencies

    1. Apply and Demonstrate Current Trends in Methods of Cookery
    2. Apply Catering Controls and Procedures
    3. Develop and Maintain Beverage and Wine Product Knowledge
    4. Establish and Maintain Quality Control in Food Production
    5. Monitor Daily Cleaning Routines
    6. Plan and Cost Menus
    7. Plan and Organize Bulk Cooking Operations for a Buffet Service
    8. Plan and Prepare Garde Manger Products
    9. Plan, Prepare and Present Specialty Cuisines
    10. Prepare Bakery Products for Patisserie

  4. Assessment and Certification Arrangements

    1. Evidence Guide and Assessment Methods