Unit 2 Section 2 Commercial Cooking Nc2

TABLE OF CONTENTS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

COMMERCIAL COOKING NC II

Page No.

SECTION 1 COMMERCIAL COOKING NC II QUALIFICATION 1- 2

SECTION 2 COMPETENCY STANDARDS

❑ Basic Competencies 3 - 17 ❑ Common Competencies 18 - 35 ❑ Core Competencies 36 - 100

SECTION 3 TRAINING STANDARDS

3.1 Curriculum Design 101 - 113 3.2 Training Delivery
BASIC COMPETENCIES

|500311105 |Participate in workplace communication |
|500311106 |Work in a team environment |
|500311107 |Practice career professionalism |
|500311108 |Practice occupational health and safety procedures |

CODE NO. COMMON COMPETENCIES

|TRS311201 |Develop and update industry knowledge |
|TRS311202 |Observe workplace hygiene procedures |
|TRS311203 |Perform computer operations |
|TRS311204 |Perform workplace and safety practices |
|TRS311205 |Provide effective customer service
|ELEMENT |PERFORMANCE CRITERIA |
| |Italicized terms are elaborated in the Range of Variables |
|Complete relevant work related documents |Range of forms relating to conditions of employment are completed accurately and |
| |legibly |
| |Workplace data is recorded on standard workplace forms and documents |
| |Basic mathematical processes are used for routine calculations |
| |Errors in recording information on forms/ documents are identified and properly |
| |acted upon |
| |Reporting requirements to supervisor are completed according to organizational