Developing the Learners’ Skills and Competence through Training: National Certificate II (NCII) in Cookery

May 28, 2021

The Senior High School Department (SHS) in partnership with the MCC - Center for Applied Associate Degrees (CAAD) initiated a project which aims to provide the students with National Certificate II (NC II) by undergoing training, review, and assessment. With igniting perseverance, the project successfully concluded a 100% passing rate in Cookery NC II on May 12 to 14, 2021, and May 26 to 27, 2021. This gave a total of 30 who passed during the first batch and another 19 individuals during the second batch; hence, 49 of the students succeeded to obtain National Certificate II.

A TESDA National Certificate (NC) is issued when a candidate has demonstrated competence in all units of competencies comprising certain qualifications. These certain criteria were flawlessly demonstrated by the Technical Vocational and Livelihood (TVL) students who are geared towards expertise in the said field. These takers must attain a Certificate of Competency (COC) which is issued to individuals who have satisfactorily demonstrated competence on a  particular cluster of units of competency. The Cookery NC II has three Certificates for the three sets of competencies that must be illustrated. COC 1 is to prepare and cook hot meals; COC 2 is to prepare cold meals, and COC 3 is to prepare sweets.

In line with the aforementioned skills in preparing varied meals, the students have delineated their excellence and knowledge based on their rough training through oral questioning. Director Lennie Jaca has expressed her pride with the takers after the recently conducted activity, saying: “Our SHS students NC II passers are now assured to get the job they really wanted.” Moreover, the SHS Academic Head, Mr. Kevin Aaron Peralta, expressed his gratitude for the opportunity given to the SHS learners in bracing them to be competent in the stated field. Both of them also took into account all due labor shared by the Focal Person of the SHS, Mr. Charles Justine Dizon, in coordinating with the parents and students from the very onset up until in making the event a successful one.

The Mabalacat City College indeed fulfilled its vision in terms of quality education and training in various ways. Generally, the project was all but an exemplification of passion and excellence. The partnership between SHS and CAAD has impacted the lives of the students by providing them with life-long skills and opportunities through the NC II.

Other Related Articles:

MCC Students Sustain: Vegetable Garden for Lola Nors Restaurant

Posted: January 02, 2025

On December 16, 2024, a group of Hospitality students from Mabalacat City College, led by Gillian Castillo, Kenlie Shane Ematong, Arshyend Mercado, and Lalaine Regala, successfully proposed the creation of a vegetable garden for Lola Nors Restaurant, located in Mabalacat City. The initiative, aimed at contributing to sustainable practices in the restaurant industry, emerged after the students conducted a series of immersive studies and assessments at the restaurant to identify sustainability challenges.

MCC Students Sustain: Lettuce Chips for Sustainability

Posted: January 02, 2025

On December 18, 2024, a group of Bachelor of Science in Hospitality Management students presented their sustainability action study to the manager of Slaps Bistro, a Samgyupsal Korean restaurant located in Dolores, Mabalacat City, Pampanga. The project was part of their final output for the Contemporary World course, aimed at addressing real-world issues through practical solutions.

MCC Students Sustain: H2-WHOA, Every Drop Counts Project

Posted: January 02, 2025

Mabalacat City College’s hospitality management students initiated a project entitles H2-WHOA, EVERY DROP COUNTS. The initiative aims to address water waste in restaurants by promoting the segregation and reuse of melted ice. After conducting immersions and studies at La Gracia’s Buffet Restaurant in Mabalacat City, the students identified a significant issue: the routine disposal of ice into sinks, leading to unnecessary water wastage.

Loading... Loading...