WebMay 22, 2024 · 41. RTC-TESDA QA SYSTEM COOKERY NC II PREPARE STOCKS, SAUCES AND SOUPS Date Revised: June, 2015 Document No.: STP 002- MOP 02 R2 Issued by: RTC Mgt. Committee Page 41 of 91 Developed by: MARITES O. QUILANG Revision # 03 SELF CHECK 2.2-1 Identification: Identify the word or group of words … WebMODULE CONTENT Qualification Title: Cookery NC II Unit of Competency : Prepare Meat Dishes Module Title: Preparing Meat Dishes Introduction: This module deals with the skills, knowledge and attitude required in selecting, preparing , presenting and storing meats. Nominal duration: 24 hrs. Learning Outcomes: Upon completion of this Module, the …
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WebThe unit of competency, “Prepare vegetables dishes”, is one of thecompetencies of Cookery NC II, a course which comprises the knowledge, SOLUTION: CBLM- Prepare vegetable dishes cookery ncii - Studypool WebTrimming Asparagus. With a vegetable peeler, pare the stalk from about 2 inches (5 cm) below the tip down to the base. Cut or break off the hard, woody bottoms of the stems. Another method used by many chefs is to … g sync not working with 2 monitors
BREAD AND PASTRY PRODUCTION - CBLM - SlideShare
WebView Cookery CBLM (UC 02).docx from AA 1Sector: Tourism Qualification: Cookery NC II Unit of Competency: Prepare stocks, sauces and soups Module Title: Preparing stocks, sauces and soups COMPETENCY WebCBLM ON COOKERY NC II. Preparing Sandwich. Date Prepared: Date Revised: Document No. Issued by: SLNHS Prepared by: Page 2 of 65. COOKERY NC II COMPETENCY … WebCompetency Based Curriculum (CBC) 2D GAME ARTS DEVELOPMENT NC III. 3D Game Art Development NC III. Able Seafarer Deck NC II (II-5) Able Seafarer Engine NC II (III-5) Agricultural Crops Production NC I. Agricultural Crops Production NC III. Air Duct Servicing NC II. Animal Health Care & Management NC III. g sync off or on