Whilst studying towards this qualification the following units will be covered: * Preparing fish, meat and poultry for complex dishes * Cooking complex fish, meat and poutlry dishes * Finishing complex fish, meat and poultry dishes * Food legislation * Food safety * Working as part of a team
Name: Hospitality & Catering Principles (Professional Cookery) - Level 3 Certificate Qualification title: NVQ Diploma in Professional Cookery (QCF) Qualification type: Assessment Various Awarding City & Guilds of London Institute Created 20160329 16:01:06 Updated 20160329 16:01:06
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HUGH BAIRD COLLEGE
Further Education
enquires@HughBaird.ac.uk
0151 353 4444
http://www.hughbaird.ac.uk
BALLIOL ROAD
BOOTLE
Town:
LIVERPOOL
County:MERSEYSIDE
Title: NVQ Diploma in Professional Cookery (QCF) Qualification: NVQ Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise