Food Processing and Cooking

West Herts College
In company

Precio a consultar

Información importante

  • Curso
  • In company
  • Duración:
    2 Years
Descripción


Suitable for: This NVQ is ideal for chefs mainly completing fresh food preparation and cooking.

Información importante
Instalaciones y fechas

Dónde se imparte y en qué fechas

Inicio Ubicación

Inhouse

¿Qué aprendes en este curso?

Food Preparation
Cooking

Temario

Entry Qualifications

Train to Gain NVQs are available free of charge to all employees aged 19-64 that do not already have a full Level 2 qualification.

Information about the course

This NVQ is ideal for chefs mainly completing fresh food preparation and cooking. Learners must achieve 11 units in total - three mandatory units plus a choice of eight from the optional units listed below.

Core units

The following three core units are compulsory - covering the areas essential for success in this work:

  • Maintain a safe, hygienic & secure working environment
  • Contribute to effective teamwork (CfA)
  • Maintain food safety when storing, preparing and cooking food
Optional units

Tailor your course to your experience and skills with a choice of eight units from the following:

Choose four units from this section

  • Prepare hot and cold sandwiches
  • Cook and finish basic fish dishes
  • Cook and finish basic meat dishes
  • Cook and finish basic poultry dishes
  • Cook and finish basic vegetable dishes
  • Cook-chill
  • Cook-freeze
  • Prepare, cook and finish basic hot sauces
  • Prepare, cook and finish basic rice dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pulse dishes
  • Prepare, cook and finish basic egg dishes
  • Prepare, cook and finish basic bread and dough dishes
  • Prepare, cook and finish basic cakes, sponges and scones
  • Prepare, cook and finish basic grain dishes
  • Prepare, cook and finish healthier dishes
  • Prepare, cook and finish hot and cold desserts
  • Prepare and present food for cold presentation
  • Process, cook, finish, and present flour dough and tray-bake products

Choose four units from this section

  • Supervise the work of staff
  • Maintain and deal with payments
  • Maintain a vending machine
  • Provide a counter/takeaway service
  • Package food for delivery
  • Give customers a positive impression of yourself and your organisation
  • Order stock
  • Convert a room for dining
  • Complete kitchen documentation
  • Set up and close a kitchen