Course Outline

The Course, which is practical and experiential in nature, develops a range of cookery skills and food preparation techniques, as well as planning, organisational and time management skills, in hospitality-related contexts. Through its emphasis on safety and hygiene, it will ingrain in learners the ability to follow safe and hygienic practices in all cookery contexts. It also develops the thinking skills of remembering, understanding and applying and aspects of numeracy.

This Course comprises three mandatory Units, followed by the Added Value Unit.
Unit 1: Cookery Skills, Techniques and Processes

This Unit aims to develop learners’ cookery skills, food preparation techniques, and their ability to follow cookery processes, in the context of producing dishes with minimal guidance. Learners will also develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times.
Unit 2: Understanding and Using Ingredients

This Unit aims to develop learners’ knowledge and understanding of ingredients from a variety of different sources and their uses. It also addresses the importance of responsible sourcing of ingredients and of current dietary advice. Learners will develop an ability to select and use appropriate ingredients, with minimal guidance, in the preparation of dishes and to do so safely and hygienically.
Unit 3: Organisational Skills for Cooking

This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.

Assessment

The course units and added value unit is assessed internally in the following way.

Understanding & Using Ingredients	Pass/Fail
Cookery skills techniques & processes	Pass/Fail
Organisational skills for cooking	Pass/Fail
Organisational skills for cooking	Pass/Fail