Date: 2013-07-08
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 p...
Date: 2013-07-08
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 ensur...
Date: 2013-07-08
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 th...
Date: 2013-07-08
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 ensu...
Date: 2013-07-08
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 hospitalit...
Date: 2013-07-08
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...
Date: 2013-09-08