Level 1 NVQ Certificate in Food Preparation & Cooking

This programme covers a broad range of professional catering practices.
Units covered will include how to Maintain a safe, hygienic and secure working environment, Working effectively as part of a team, Maintaining food safety when storing, preparing and cooking food, Preparing and cooking vegetables, Preparing and cooking meat, poultry and fish, Preparing and finishing salad and fruit and also hot & cold sandwiches.
Other units will cover pasta, rice, eggs, pulses, grains and how to cook and finish simple bread and dough products.
Maths and English are essential skills to help with employability and will also be covered in separate classes.