NVQ 3 cooking

... - section 2 (choose at least 3) unit 001 Supervise the work of staff unit 502 Maintain and deal with payments unit 506 Maintain a vending machine unit...

...This course is intended for anyone already working in the catering industry or individuals who have an interest in cooking and, are interested in gaining a professional ualification in food preparation and cooking. Learners will gain experience whilst being assessed in the kitchens...

... 517 Prepare hot and cold sandwiches Group B ~ Choose a minimum of 3 from this group 001 Supervise the work of staff 502 Maintain and deal with payments...

... on specific skills and techniques required to become a successful chef. Menu and event planning for a theme evening Theory Food safety Progression: Level... Learn about: Professional Cookery, Food Preparation...

...The level two NVQ Diploma in Food Production and Cooking is suggested to be for candidates working within local authority catering, school meals, residential and care homes, the National Health Service (either as contractors or direct caterers, licenced retail outlets and the public house chains...

... to develop them academically, practically and personally. Study Programmes contain 3 essential elements: Subject Course – Vocational or chosen Academic subject... Learn about: Food Preparation...

...This course can lead to employment in professional catering e.g. Hotels, restaurants and pubs. This course consists of classic preparation of culinary dishes in practical classes including fish dishes, stocks, sauces and soups. Gain a greater knowledge of cooking techniques and preparation... Learn about: Food Preparation, Christmas Cooking, Professional Cookery...

... and cooking equipment (4 credits) Prepare hot and cold sandwiches (2 credits) Set up and close kitchen (4 credits) Produce basic egg dishes (3 credits) Convert... Learn about: Food Preparation, Quality Training, How to Cook...

... will produce a large range of specialist breads, pastries and cake goods. Progression: Level 3 Professional Cookery Awarding Body: City and Guilds (HAB)...

...This course consists of a minimum of 18 units, 3 of which are termed generic and are compulsory. These include safety, hygiene, cleaning and working relationships Students then study 15 units involving the preparation and cooking of meat, poultry, fish and vegetables,rice,pasta,pastry and hot/cold...

...Your main subject areas include: Maintaining Food Safety; Cooking complex fish, meat, poultry and vegetable dishes; Preparing complex hot and cold sauces and dressings; Preparing complex hot and cold desserts, soups, pasta and pastry dishes...

... of approx 10 units; the first 3 units cover Health & Safety, customer care and maintaining food safety. You will learn how to prepare and clear areas...

...- This qualification is aimed at individuals who want to start a career in food production and cooking, and it is an ideal opportunity to get hands on experience whilst training as it is done inside the workplace. - The qualification is aimed at chefs and cooks who may be cooking and reheating... Learn about: Food Preparation, Food Hygiene, Food Handling...

... Relationships .Health and Safety / Hygiene in the workplace Progression: Level 3 Professional Cookery or Supervisory Management Courses Awarding Body: HAB... Learn about: Professional Cookery...

...MODE OF STUDY PT FE LEVEL 2 DURATION 1 year START DATE(S) September 2010 DAY(S)/TIME(S) OFFERED Tuesday 9:00am - 3:00pm ( day TBC) NUMBER OF TEACHING...

...NVQ Level 2 Food Preparation and Cooking of: Sauces Meat and poultry dishes Vegetables Fish dishes Hot and cold sauces Rice and pasta dishes Dough products Cleaning, storing and use of knives You also have the option of completing other additional courses: Basic health and safety Basic food hygiene...

... to handle certain food types. This apprenticeship is ideal for those who wish to develop: - Professional skills in cooking, preparing and service of poultry, vegetables, meat and fish dishes. - Working in a team, knife skills, improve health and hygiene knowledge. - Development of functional skills... Learn about: Food safety...

...Food Preparation and Cooking includes the practical units: Soups. Sauces. Meat and Poultry. Vegetables. Hot and Cold Desserts. Core Units of Food Safety, Effective Team Work and Safe and Secure Working Environment...

.... Skills for Life: Communication, Application of number and Information Technology. Progression / Leads to Patisserie (Level 3) or Kitchen & Larder Level... Learn about: Food Preparation...

... After successfully completing this programme you may be able to progress to NVQ Level 3 in Professional Cookery or Hospitality Supervision or you could apply...