Course Outline:

Mandatory Units:
1G1 : Maintain a safe, hygienic and secure working environment

1G4 : Contribute to effective teamwork

2G3 : Maintain food safety when storing, preparing and cooking food

Optional Units - Choose 4 from the following:
2FC1 : Cook and finish basic fish dishes

2FC3 : Cook and finish basic meat dishes

2FC4 : Cook and finish basic poultry dishes

2FC7 : Cook and finish basic vegetable dishes

2FC8 : Cook-chill food

2FC9 : Cook-freeze food

2NFPC1 : Prepare, cook and finish basic hot sauces

2NFPC4 : Prepare, cook and finish basic rice dishes

2NFPC5 : Prepare, cook and finish basic pasta dishes

2NFPC6 : Prepare, cook and finish basic pulse dishes

2NFPC7 : Prepare, cook and finish basic vegetable dishes

2NFPC9 : Prepare, cook and finish basic bread and dough products

2NFPC8 : Prepare, cook and finish basic egg dishes

2NFPC10 : Prepare, cook and finish basic pastry products

2NFPC11 : Prepare, cook and finish basic cakes, sponges and scones

2NFPC12 : Prepare, cook and finish basic grain dishes

2NFPC13 : Prepare, cook and finish healthier dishes

2NFPC14 : Prepare, cook and finish basic hot and cold desserts

2NFPC15 : Prepare and present food for cold presentation

2NP&C3 : Process, cook, finish and present flour, dough and tray-bake products

1FP3 : Prepare hot and cold sandwiches

Plus 3 from the following:
2NP&C1 : Complete kitchen documentation

2NP&C2 : Set up and close kitchen

1NP&C1 : Package food for delivery

2G1 : Give customers a positive impression of yourself and your organisation

2G2 : Order stock

1G6 : Maintain a vending machine

1G2 : Maintain and deal with payments

1FS4 : Provide a counter/takeaway service

2FS5 : Convert a room for dining

HS1 : Supervise the work of staff

Assessment:

You will be assessed by the following methods:
Observations, Questioning, Witness Testimonies. Approved prior learning.