VRQ Professional Cookery Diploma

This course allows students to learn, develop and practice skills required for employment and/or career progression in the Catering and Hospitality sector. The following 12 units make up the full qualification: Investigate the catering and hospitality industry Food safety in catering Health and safety in the catering and hospitality Healthier foods and special diets Kitchen operations, cost and menu planning Applying workplace skills Prepare and cook stocks, soups and sauces Prepare and cook fruit and vegetables Prepare and cook meat and offal Prepare and cook poultry Prepare and cook fish and shellfish Prepare and cook rice, pasta, grains and egg dishes Prepare and cook desserts and puddings Prepare and cook bakery products Food Service Legislation in food and beverage service Menu knowledge and design Applying workplace skills Principles of beverage product knowledge Service of hot beverage Food and beverage service skills Handling payments Principles of customer service