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COMMERCIAL COOKING (COOKERY NC II)
The qualification consists of competencies that a person must perform/achieve including preparing hot, cold meals and desserts for guests in various food service facilities. To attain the National Certificate for Cookery NC II, the candidate may apply for assessment in any accredited Assessment Centers and must demonstrate competence in all units/clusters of core units of this Qualification. A person who has achieved this qualification and awarded National Certificate (NC) is competent to be employed in any of the following positions in the grade manger, pastry or on the hot kitchen as a commis or assistant cook.
5 months (316 hours)
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