NVQ King's Lynn

...vegetable protein in vegetarian dishes 2NFPC8 : Prepare, cook and finish basic egg dishes .- Preparing, cooking, finishing, garnishing and presenting a range of egg dishes...

...workplace for the purposes of the Health and Safety (First Aid) Regulations 1981 and the Health and Safety (First Aid) Regulations (NI) 1982. Curriculum... Learn about: First aid at work, Pets First Aid, Emergency Care...

...garnishing and presenting 6 cold food products 2NP&C3 : Process, cook, finish and present flour, dough and tray-bake products .- Prepare and cook 4 basic...

...impression of yourself and your organisation In addition to the three mandatory units, learners are required to complete a minimum of 5 units...

...deal with payments 1G4 Contribute to effective teamwork 2G3 Maintain food safety when storing, preparing and cooking food 2G4 Maintain food safety when storing...

...Cook and finish complex fish dishes.- Cooking, finishing, garnishing and presenting 5 different fish dishes, using 3 types of fish 3FC2 : Cook and finish...