Food Processing and Cooking

West Herts College
En empresa

Precio a consultar

Información importante

  • Curso
  • En empresa
  • Duración:
    2 Years
Descripción


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

Información importante
Sedes

Dónde se imparte y en qué fechas

Inicio Ubicación

Inhouse

¿Qué aprendes en este curso?

Food Preparation
Cooking

Programa académico

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