This course delivers further practical units on how to prepare and cook a wide range of dishes in a safe and hygienic environment. This course is ideal for anyone working within the restaurant trade who wish to provide further evidence of their skills. Staff will gain a sound knowledge of food hygiene in the workplace and will develop new and existing skills in the preparing and cooking food.
Sixteen units must be completed for the full NVQ. Each candidate must complete all the mandatory units, plus thirteen optional units.
Mandatory units.
All must be completed.
- Establish and develop positive working relationships in hospitality
- Maintain the health, hygiene, safety and security of the working environment
- Maintain food safety when storing, preparing and cooking food
- Prepare fish for complex dishes
- Prepare meat for complex dishes
- Prepare poultry for complex dishes
- Cook and finish complex fish dishes
- Cook and finish complex meat dishes
- Cook and finish complex poultry dishes
- Cook and finish complex vegetable dishes
- Prepare, cook and finish complex hot sauces
- Prepare, cook and finish dressings and cold sauces
Plus four of:
- Prepare shellfish for complex dishes
- Prepare game for complex dishes
- Cook and finish complex shellfish dishes
- Cook and finish complex game dishes
- Prepare, cook and finish complex soups
- Prepare, cook and finish fresh pasta dishes
- Prepare, cook and finish complex bread and dough products
- Prepare, cook and finish complex cakes, biscuits, sponges and scones
- Prepare, cook and finish complex pastry products
- Prepare, process and finish chocolate products
- Prepare, process and finish marzipan, pastillage and sugar products
- Prepare, cook and present complex cold products
- Prepare, finish and present canapés and cocktail products
- Prepare and cook complex hot desserts
- Prepare and cook complex cold desserts
- Produce sauces, fillings and coatings for complex desserts
- Contribute to the control of resources
- Contribute to the development and introduction of recipes and menus
- Prepare, cook and finish healthier dishes
- Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
Print
Send
PDF