This course is designed for practical people as most of it is taught in the College's Production Kitchens and Bakery and will involve you working alongside the Chef Lecturers in the production of the daily menu. The qualification is divided into units that cover the storage, preparation, cooking and presentation of fish, meat, vegetables and baking. The main course consists of three compulsory units which cover maintaining a safe, hygienic and secure working environment, Contribute to effective teamwork, Maintain food safety when storing, preparing and cooking food. Students must also complete 11 other optional units from the following; Prepare fish for basic dishes, Prepare meat for basic dishes, Prepare poultry for basic dishes, Prepare vegetables for basic dishes, Prepare, cook and finish basic hot sauces, Prepare, cook and finish basic soups, Bread, dough or pastry products, Cakes sponges and scones, Healthier dishes, Hot and cold desserts, Prepare and present cold food for cold presentation. Assessment on this course is continual and is supported by regular progress briefings, you will also be assessed by oral and written questions. These assessments will help you to complete the portfolio which you will need to gain the qualification.
Name: NVQ Diploma in Professional Cookery (QCF) Qualification title: NVQ Diploma in Professional Cookery (QCF) Qualification type: Assessment Awarding City & Guilds of London Institute Created 20151105 10:21:34 Updated 20151105 10:21:34
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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 Diploma in Professional Cookery (QCF) Qualification: NVQ Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise