Professional Cookery
Course Description
The programme prepares the learner in the basic requirements
for basic food preparations in the accommodation and hospitality industry.
Purpose and Rationale of the Qualification
This qualification has been developed for people in the food production
in the hospitality industry. It brings together skills of food production.
This qualification is applicable to all sectors, from small restaurants to
large-scale hotels. The qualification leads toward the F&B Management diploma.
Course Duration
The Course duration is 1 year and is broken down into 977 hours in total.
|
THEORY |
PRACTICAL |
TOTAL |
| Core |
240 |
96 |
336 |
| Fundamental |
625 |
16 |
641 |
| TOTAL |
805 |
160 |
977 |
Course Duration
On completion of this qualification, the learner will be able to:
- Develop kitchen product knowledge
- Provide customer service
- Process incoming and outgoing telephone calls
- Display cultural awareness in dealing with customers and colleagues
- Verbal communicate
- Maintain effective working relationships with other members of staff
- Maintain health, hygiene and professional appearance
- Perform basic calculations
- Identify work opportunities
- Apply for a job or experience placement
- Provide first aid
- Maintain hygiene in food preparation, cooking and storage
- Prepare fruit for hot and cold dishes
- Prepare vegetables for hot and cold dishes
- Handle and maintain knives
- Receive and store food deliveries
- Handle and maintain utensils and equipment
- Handle and store food
- Clean and store crockery and cutlery
- Prepare and cook basic meat, and poultry dishes
- Prepare cakes, pastries and yeast products
- Prepare and cook basic sauces and soups
- Portion and present food items
- Clean food production areas, equipment and utensils
- Describe layout, services and facilities of the organisation
- Describe the sectors of the tourism, hospitality, travel industries
- Develop self within the job role