An introduction to the hospitality industry with an emphasis on food preparation and production. Sixteen units including: health and safety in the work environment; effective working relationships (teamwork); elementary hygiene; food hygiene. Plus 11 "Prepare and/or Cook and Finish Basic Dishes" from the following: meat; poultry; fish; vegetables; sauces; soups; cold and hot desserts; dough products; pastry; cakes; sponges; scones.
School leavers and adult returners with a genuine interest in professional cookery.
Proof of catering qualifications/experience and a genuine interest in professional cookery along with a good reference.
Employment in the hotel, catering and hospitality industries, e.g.: junior commis/assistant chefs and apprentice chefs.
Observation, product evaluation, questioning, professional discussion and witness testimony.
SVQ Level 2 in Professional Cookery - Preparation and Cooking