For those who wish to work as a chef in a hotel or restaurant, you may enroll in any of the TESDA commercial cooking courses and training centers.
Commercial Cooking is the practice of professionally preparing different meals within large-scale settings such as schools, commercial kitchens, and restaurants. It has 2 qualifications, Commercial Cooking NC III and Commercial Cooking NC IV. Shown below are the details for both Commercial Cooking NC III and Commercial Cooking NC IV
Commercial Cooking NC III Training Duration
20 hours Basic Competencies
24 hours Common Competencies
200 hours Core Competencies
Commercial Cooking NC III Trainee Entry Qualifications
- Can communicate in basic English in both oral and written form
- Physically and mentally fit
- With good moral character
- Can perform basic mathematical computation
- Must be competent in the entire Commercial Cooking NC II qualification either through training, experience or certification
A person who has achieved this Qualification is competent to work as a Chef de Partie or as a Head Chef.
Commercial Cooking NC IV Training Duration
56 hours Basic Competencies
24 hours Common Competencies
180 hours Core Competencies
Commercial Cooking NC IV Trainee Entry Qualifications
- Can communicate both orally and in written form;
- Physically and mentally fit;
- With good moral character;
- Can perform basic mathematical computation;
- Must be competent in the entire Commercial Cooking NC III qualification either through training, experience or certification
A person who has achieved this Qualification is competent to be a Sous Chef, or an Executive Sous Chef, or as a Restaurant Chef.