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Exam outline

Food Production (Professional Cookery) NC IV

Technical Education and Skills Development Authority

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Pasado Tayo practice outline

Food Production (Professional Cookery) NC IV 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. Contribute to the Practice of Social Justice in the Workplace
    2. Develop and Lead Teams
    3. Lead in Improvement of Occupational Safety and Health (osh) Programs, Policies and Procedures
    4. Lead towards improvement of environment work programs, and procedures
    5. Lead Towards Improvement of Environmental Work Programs, Policies and Procedures
    6. Manage and Evaluate Usage of Information
    7. Manage Innovative Work Instructions
    8. Perform Higher-order Thinking Processes and Apply Techniques in the Workplace
    9. Sustain Entrepreneurial Skills
    10. Utilize Specialized Communication Skills

  2. Common Competencies

    1. Develop and Supervise Operational Approaches
    2. Maintain Hospitality Industry Knowledge
    3. Manage Finances Within a Budget
    4. Manage Quality Customer Service
    5. Perform Child Protection Duties Relevant to the Tourism Industry
    6. Plan and Implement a Series of Training Events
    7. Use the Assessment System for Training Outcomes
    8. Use the assessment system for training outcomes FOOD PRODUCTION (Professional Cookery) NC IV Revision 01 Promulgated (11/07/2019) 2

  3. Core Competencies

    1. Design Meals to Meet Special Dietary, Religious and Cultural Requirements
    2. Design Menus to Meet Specific Market Requirements
    3. Develop a Food Safety Program
    4. Implement Safety, Health, Environmental, and Sustainabile Policies and Procedures
    5. Implement safety, health, environmental, and sustainable policies and procedures
    6. Manage Bakery and Patisserie Operations for Catering
    7. Manage Catering Costs and Revenues
    8. Manage Food Production Operations for Catering
    9. Plan and Manage Menu-based Catering for an Event or Function
    10. Prepare Catering Tenders
    11. Select Catering System

  4. Assessment and Certification Arrangements

    1. Evidence Guide and Assessment Methods