About the Course
This qualification has been specifically designed for the 16-19 age group, to develop the knowledge and skills to prepare learners for employment as a junior/trainee chef. Learners will work in, and have their cookery skills and knowledge assessed in a 'real' or realistic working environment.
This qualification includes all the required elements to work effectively as a chef. All of the units are mandatory and include: health and safety in hospitality and catering, food safety in catering, prepare and cook rice, pasta, grains and egg dishes, produce fermented dough products, prepare and cook stocks, soups and sauces, prepare and cook fruit and vegetables and prepare and cook meat and offal.
Catering operations, costs and menu planning
Prepare and cook meat and offal
Produce biscuit, cake and sponge products
Investigate the catering and hospitality industry
Prepare and cook fish and shellfish
Health and safety in catering and hospitality
Food safety in catering
Prepare and cook rice, pasta, grains and egg dishes
Produce fermented dough products
Healthier food and special diets
Produce hot and cold desserts and puddings
Prepare and cook stocks, soups and sauces
Prepare and cook fruit and vegetables
Applying workplace skills
Prepare and cook poultry
Produce paste products