This NVQ provides a basic level of craft skills and knowledge required by the Hospitality and Catering Industry. It covers the storage, preparation, cooking and presentation of fish, meat, vegetables and baking. The qualification is divided into units which include subject areas such as fish, meat, vegetables etc. The Units are divided into two groups - Compulsory units and Optional units. The Compulsory units are: Maintain a safe hygienic and secure working environment. Work effectively as part of the hospitality team. Maintain food safety when storing, preparing and cooking food. The college has three production areas. The Kitchen, the Bakery and the Feast kitchen, all are fully equipped to industry standards and provide all the food required for the colleges' Lime Restaurant, Bistro and The school. Each student will have a personal tutor whose role will be to help to guide the student through the learning process and to direct personal study time. Students on the course will be required to take a VRQ in Serving Food and Drink. You will also have the opportunity to improve your developing skills by working on the College specialty evenings or taking part in a work experience placement at one of our high quality hotel contacts. Both of these are voluntary and fully negotiable but they will help in the compilation of your portfolio.
Name: NVQ Certificate in Food preparation and Cooking (QCF) Qualification title: NVQ Certificate in Food preparation and Cooking (QCF) Qualification type: Assessment Awarding City & Guilds of London Institute Created 20150923 16:34:44 Updated 20150923 16:34:44
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Boston College
Further Education
info@boston.ac.uk
01205 313218
http://www.boston.ac.uk
Skirbeck Road Town: Boston County:Lincolnshire
Title: NVQ Certificate in Food preparation and Cooking (QCF) Qualification: NVQ Certificate in Food preparation and Cooking (QCF) Classification: Retail and Commercial Enterprise