You will study the following units and complete both practical assessments and short answer papers to test your understanding of the different cooking methods - 607 Prepare and cook food by boiling poaching and steaming - 608 Prepare and cook food by stewing and braising - 609 Prepare and cook food baking roasting and grilling - 610 Prepare and cook food by deep frying and shallow frying - 202 Food Safety in catering.
Name: Level 1 Introduction to Culinary Arts Qualification title: Certificate in Introduction to Culinary Skills (QCF) Qualification type: Other regulated/accredited qualification Assessment Practical assessments for cooking units Completion of short answer questions to demonstrate your knowledge for cooking units Awarding City & Guilds of London Institute Created 20161102 12:16:51 Updated 20161102 12:16:51
None
Ealing, Hammersmith & West London College
Further Education
lis@wlc.ac.uk
020 8741 1688
http://www.wlc.ac.uk/
Gliddon Road Town: London
Title: Certificate in Introduction to Culinary Skills (QCF) Qualification: Certificate in Introduction to Culinary Skills (QCF) Classification: Retail and Commercial Enterprise