This course is aimed at those already working in the hospitality or the catering industry and wish to improve and develop their food preparation and cookery skills.
This course is designed to meet the needs of catering and hospitality industry by providing learners with a wide range of cooking skills that can be applied in the workplace.
Candidates must complete a total of 14 units; 3 mandatory and 11 optional units.
Mandatory units include:
• Maintain a safe, hygienic and secure working environment
• Contribute to effective teamwork
• Maintain food safety when storing, preparing and cooking food
Optional units include:
• Prepare fish for basic dishes
• Prepare shellfish for basic dishes
• Prepare meat for basic dishes
• Prepare poultry for basic dishes
• Prepare game for basic dishes
• Prepare offal for basic dishes
• Prepare vegetables for basic dishes
• Cook and finish basic fish dishes
• Cook and finish basic shellfish dishes
• Cook and finish basic poultry dishes
• Cook and finish basic meat dishes
Assessment is by production of a personal portfolio of evidence demonstrating understanding and application of the course standards. Evidence will be a mixture of observation, witness testimony, professional discussion.
It is possible to progress onto the NVQ Level 3 Diploma in Professional Cookery (QCF)
No formal entry requirements
The Business Centre - 01823 366 331 or email enterprise@somerset.ac.uk