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K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH …
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K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 5 of 38 …
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K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH …
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6. Caregiving (NC II) 640 hours 7. Commercial Cooking (NC III) 320 hours Cookery (NC II) 8. Cookery (NC II) 320 hours 9. Dressmaking (NC II) 320 hours 10. Events Management …
COMMERCIAL COOKING NC III – TESDA COURSE MODULE
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UNIT CODE :TRS512345 This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations. 1. Plan ala carte and buffet items 1.1. The ala carte and buffet is planned according to enterprise and/or customer requirements. 1.2. Appropriate food items are selected according to seas...
SELF-ASSESSMENT GUIDE Qualification: FOOD PRODUCTION …
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49. Determine food safe production system for bulk cooking operations 50. Identify appropriate equipment to assist production and cooking operation 51. Select menu items according to …
K12 TLE Curriculum Cookery Grade 7-10 - Academia.edu
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It covers core competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers, (3) preparing salads and dressings, (4) preparing sandwiches, (5) preparing …
SELF-ASSESSMENT GUIDE COMMERCIAL COOKING NC III …
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SELF-ASSESSMENT GUIDE. Qualification. COMMERCIAL COOKING NC III. Certificate of Competency 2: PLAN AND PREPARE QUANTITY FOODS. Instruction: Read each of the …
Tesda Short Course Commercial Cooking NC III
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Course duration (Training time that will be consumed): Commercial Cooking NCIII takes 244 hours to finish. Scheduling may depend in you desired TVET; common schedules for this …
SELF-ASSESSMENT GUIDE FOOD PRODUCTION …
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Identify and prepare salad ingredients according to standard recipe, quality, freshness and stock rotation requirements to minimize wastage 104. Prepare appropriate sauces and dressings …
Commercial Cooking (NC III) Curriculum Guide - K to 12 Track …
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Mar 24, 2022 · LO 4. Use preparation and cooking techniques appropriate to the bulk cooking system. 4.1 Select menu items that are compatible with the type of system chosen. 4.2 …
Cookery (NC II) Curriculum Guide – K to 12 Track Home Economics
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Mar 24, 2022 · Cookery (NC II) (640 hours) This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). ... 1.4 measure ingredients …
Cookery-NC-II-CG - studylib.net
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Cookery-NC-II-CG. advertisement ... (NC II) Caregiving (NC II) Commercial Cooking (NC III) Cookery (NC II) Dressmaking (NC II) Events Management Services (NC III) Fashion Design …
CBC Commercial Cooking NC III | PDF | Educational Assessment
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This document outlines a competency-based curriculum for the qualification of Commercial Cooking NC III in the tourism sector. The 244-hour course consists of modules covering basic, …
K to 12 Home Economics - Cookery CG | PPT - SlideShare
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Jun 15, 2015 · K to 12 Home Economics - Cookery CG. Jun 15, 2015 •. 38 likes • 25,656 views. AI-enhanced description. M. Marion Mae Pili. This document outlines the exploratory Cookery …
TRAINING REGULATIONS - Technical Education and Skills …
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Cookery-NC-II-CG - Grade 9 cookery - JUNIOR HIGH SCHOOL
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Computer Programming (.Net Technology) (NC III) updated based on TESDA Training Regulations published December 28, 20 13 320 hours; Computer Programming (Java) (NC III) …
Grade 7/8 (Exploratory) - depedangelescity.com
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ingredients in cookery LO 1. Carry out measurements and calculations in a required task 1.1 give the abbreviations and equivalents of measurements 1.2 identify the types of measuring tools …
DepEd Learning Portal - Deped LR Portal
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Lo 2. organize production of bulk. cooking menus. Lo 3. select systems for bulk cooking. Lo 4. use preparation and cooking. techniques appropriate to the bulk. cooking system. Lo 1. prepare …
(PDF) Commercial Cooking NC III CG - Academia.edu
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It also includes provision for work immersion in Commercial Cooking. The preliminaries of this specialization course include the following: 1) explaining the core concepts of commercial …
TLE/ HE Cookery Curriculum Guide | PPT | Free Download
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Mar 28, 2014 · The document is a curriculum guide for a Grade 7/8 exploratory course in cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of …
TRAINING REGULATIONS - Technical Education and Skills …
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COOKERY NC II Page No. SECTION 1 COOKERY NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 1 7 Common Competencies 18 - 36 …
