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Introduction To COOKERY NC II

The Cookery NC II document outlines three units of competency: 1) Prepare and Cook Hot Meals with seven learning outcomes including preparing stocks, sauces, soups and various protein and vegetable dishes; 2) Prepare Cold Meals with three learning outcomes focused on sandwiches, salads, and appetizers; and 3) Prepare Sweets with two learning outcomes covering hot and cold dessert preparation.

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Cary Clark Orias
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697 views

Introduction To COOKERY NC II

The Cookery NC II document outlines three units of competency: 1) Prepare and Cook Hot Meals with seven learning outcomes including preparing stocks, sauces, soups and various protein and vegetable dishes; 2) Prepare Cold Meals with three learning outcomes focused on sandwiches, salads, and appetizers; and 3) Prepare Sweets with two learning outcomes covering hot and cold dessert preparation.

Uploaded by

Cary Clark Orias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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COOKERY NC II

THREE UNIT OF COMPETENCIES


• 1.PREPARE AND COOK HOT MEALS
• 2.PREPARE COLD MEALS
• 3. PREPARE SWEETS
PREPARE AND COOK HOT MEALS
7 Learning Outcomes
• 1. Prepare Stocks, Sauces and Soup
• 2. Prepare Poultry and Game dishes
• 3. Prepare Meat dishes
• 4. Prepare Seafood dishes
• 5. Prepare Egg dishes
• 6. Prepare Vegetable dishes
• 7. Prepare Starch dishes
PREPARE COLD MEALS
3 Learning Outcomes
• 1. Prepare Sandwiches
• 2. Prepare Salads and Dressings
• 3. Prepare Appetizers
PREPARE SWEETS
2 Learning Outcomes
• 1. Prepare Hot Desserts
• 2. Prepare Cold Desserts

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