Course Outline:
These qualifications are ideal for you if your job or intended
job is involved primarily within Professional Cookery.
Learning and skills outcomes:
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The aim of this qualification is to recognise good
professional cookery practice.
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The flexibility of this qualification will enable candidates'
skills to be adapted for a specific work based activity and/or
employer requirements.
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Help staff do their job better, improving quality of output
and decreasing time spent on solving problems.
Suggested audience and pre-requirements
This qualification is aimed at people working within the
hospitality industry.
You do not need any formal qualifications.
Benefits and progression
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Offer employers up to date professional
cookery techniques, targeted to their needs rather than
qualification
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Improves efficiency and productivity
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Aligned to the need of business, it allows employers and
learners to take control of the learning experience
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work-place learning
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Improves employee job satisfaction, motivation and retention,
and create a quality assured highly skilled workforce.
Course detail
The detail course content is as follow:
Candidates must complete 14 units in total including:
Mandatory Units
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Maintain a safe, hygienic and secure working environment
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Contribute to effective teamwork
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Maintain food safety when storing, preparing and cooking
food
Optional Units
Plus a minimum of 3 of the following units
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Prepare fish for basic dishes
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Prepare meat for basic dishes
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Prepare poultry for basic dishes
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Prepare vegetables for basic dishes
Plus a minimum of 3 of the following units
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Cook and finish basic fish dishes
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Cook and finish basic meat dishes
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Cook and finish basic poultry dishes
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Cook and finish basic vegetable dishes
Plus a minimum of 1 of the following units
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Prepare, cook and finish basic hot sauces
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Prepare, cook and finish basic soups
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Make basic stock
Candidates may take the remaining units from the following:
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Cook and finish basic shellfish dishes
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Cook and finish basic game dishes
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Cook and finish basic offal dishes
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Cook-chill food
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Cook-freeze food
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Prepare shellfish for basic dishes
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Prepare game for basic dishes
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Prepare offal for basic dishes
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Prepare, cook and finish basic rice dishes
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Prepare, cook and finish basic pasta dishes
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Prepare, cook and finish basic pulse dishes
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Prepare, cook and finish basic vegetable protein dishes
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Prepare, cook and finish basic egg dishes
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Prepare, cook and finish basic bread and dough products
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Prepare, cook and finish basic pastry products
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Prepare, cook and finish basic cakes, sponges and scones
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Prepare, cook and finish basic grain dishes
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Prepare, cook and finish basic healthier dishes
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Prepare, cook and finish basic hot and cold desserts
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Prepare and present food for cold presentation
Duration and delivery
Duration
4-6 month delivery in the work place.
Candidates will be seen by a Trainer/Assessor weekly or
fortnightly.
Delivery
Training can be delivered in the work place.
Following a group induction (3 hours) and initial assessment
candidates will work with the Trainer/Assessor to put together a
portfolio and will be observed and assessed in the work place.