Programme Introduction
The purpose and aims of the programme of study are:

To provide the hospitality sector with competent employees who are able to work as chefs in junior positions producing basic dishes in a commercial kitchen.
To provide individuals who are employed or will be employed as chefs in junior positions a qualification that will support their employment opportunities in a commercial kitchen within hospitality establishments.
To implement established standards of professional practice for basic cookery that can provide customers with confidence in a range of hospitality environments.

 

Content

Courses covered in the programme of study are:

 

Module 1: PC301 Introduction to Cookery

Learning Units:

• 102 Safety at Work
• 203 Food Safety and Security Practices
• 110 Introduction to Basic Kitchen Procedures
• 201 Introduction to Hospitality and Catering Industry
• 207 Prepare, Cook and Finish Stocks, Soups and Sauces
• 105 Prepare Food for Cold Presentatio

 

Module 2: PC302 Cookery Fundamentals

Learning Units:

• 104 Introduction to Nutrition
• 106 Prepare, Cook and Finish Foods by Frying
• 107 Prepare, Cook and Finish Foods by Braising and Stewin
• 108 Prepare, Cook and Finish Foods by Boiling, Poaching and Steaming
• 109 Prepare, Cook and Finish Foods by Baking, Roasting and Grilling
• 310 Customer Service and Communication
• 300 Realistic Work Experiencen

 

Outcome

On successful completion of the programme, graduates will be able to:

• GPO1 Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.
• GPO2 Communicate effectively and behave in a professional manner with colleagues, managers and customers.
• GPO3 Follow standard operating procedures to deal with familiar problems in a commercial kitchen.
• GPO4 Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry