Candidates must complete 16 units in total, including the three mandatory units identified below, which will enable you to: Establish and develop positive working relationships in hospitality Maintain the health, hygiene, safety and security of the working environment Maintain food safety when storing, preparing and cooking food Plus all of the following units : Prepare fish for complex dishes Prepare meat for complex dishes Prepare poultry for complex dishes Cook and finish complex fish dishes Cook and finish complex meat dishes Cook and finish complex poultry dishes Cook and finish complex vegetable dishes Prepare, cook and finish complex hot sauces Prepare, cook and finish dressings and cold sauces Make a basic stock Food production providing an input to menus and food preparation Theory to develop your food preparation and supervisory skills Food Safety Develop the ability to run the kitchen as well as running a section Guiding a team of level 1 and 2 students, delegating tasks and monitoring service.
Name: PROFESSIONAL COOKERY LEVEL 3 Qualification title: Diploma in Advanced Professional Cookery (Kitchen and Larder) (QCF) Qualification type: Other regulated/accredited qualification Assessment Awarding City & Guilds of London Institute Created 20160405 14:29:28 Updated 20160405 14:29:28
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Southport College
Further Education
guidance@southport-college.ac.uk
01704 500606
http://www.southport.ac.uk
Mornington Road Town: Southport County:Sefton
Title: Diploma in Advanced Professional Cookery (Kitchen and Larder) (QCF) Qualification: Diploma in Advanced Professional Cookery (Kitchen and Larder) (QCF) Classification: Retail and Commercial Enterprise