This course is designed to enhance the knowledge, skills and attitude in preparing and cooking hot, cold, sauces/dressings and desserts. It also includes competencies in workplace communication, teamwork, and personal hygiene, safety in the use of hand tools and equipment, and housekeeping. It covers the basic, common and core competencies.

     The COMMERCIAL COOKING NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises.