Unit aim

The aim of this unit is to enable candidates to develop the skills and knowledge required to prepare and cook foods using the deep frying and shallow frying methods of cookery. Having been introduced to the principles and practised the two methods, candidates are encouraged to identify factors common to them both.

Handling, finishing and presentation are included, in which candidates begin to appreciate the aesthetic aspects of food preparation.

Unit aim

The aim of this unit is to enable the candidate to develop the skills and knowledge required to prepare and cook foods using the baking, roasting and grilling methods of cookery. Candidates will need to ensure that the commodities chosen are suitable and of good quality and the tools and equipment are suitable for the task in hand. They need to be able to follow dish specifications and will begin to appreciate the aesthetic aspects of food preparation through the processes of finishing and presenting the products.

Having been introduced to the principles and practised the two methods, candidates are encouraged to identify factors common to them both.

Unit aim

The aim of this unit is to enable the candidate to develop the skills and knowledge required to prepare and cook foods using the stewing and braising methods of cookery. Candidates will need to ensure that the commodities chosen are suitable and of good quality and the tools and equipment are suitable for the task in hand. They need to be able to follow dish specifications and will begin to appreciate the aesthetic aspects of food preparation through the processes of finishing and presenting the products.

Having been introduced to the principles and practised the two methods candidates are encouraged to identify factors common to both (for example: long slow moist methods of cookery suitable for cheaper cuts of meat) and the main differences (for example: size of food items prepared, quantity of cooking liquid).

Unit aim

The aim of this unit is to enable the candidate to develop the skills and knowledge required to prepare and cook foods using the boiling, poaching and steaming methods of cookery. Candidates will need to ensure that the commodities chosen are suitable and of good quality and the tools and equipment are suitable for the task in hand. They need to be able to follow dish specifications and will begin to appreciate the aesthetic aspects of food preparation through the processes of finishing and presenting the products.

Having been introduced to the principles and practised the three methods of cookery, candidates are encouraged to identify factors common to all, for example, the need to maintain moisture levels throughout cooking and the main differences between the cooking processes.

Unit aim

The aim of this unit is to enable the candidate to develop basic knowledge and understanding of the principles of health and safety in the workplace and how they should be applied in a catering and hospitality environment.

The unit will provide candidates with a basic awareness of health & safety practices including legal responsibilities and reasons for health and safety. The unit also introduces the candidates to common hazards and risks and to the shapes, colours and meanings of health & safety signs and symbols and the immediate action to be taken to ensure a healthy and safe workplace.

Unit aim

The aim of this unit is to provide candidates with knowledge of the parameters of basic food safety practices as relevant to the catering industry. Achievement of the unit at level 2 will enable learners to identify how to make changes to catering practices in order to improve the safety of the catering service as a whole. This unit provides candidates with a range of food safety skills directly relevant to the catering and hospitality industry.