LEVEL 1 CERTIFICATE IN FOOD PREPARATION & COOKING

(Duration: 6 months)

For candidates who want to begin a career within the hospitality industry, specialising in kitchen operations.  They will wish to progress as a qualified chef and will be able to demonstrate the ability to perform practical skills and the necessary knowledge in order to complete the assessments.

The qualification covers an introduction to the hospitality industry, elements of health, safety and nutrition and the preparation, cooking and finishing of dishes using a range of different cookery methods.

ENTRY REQUIREMENT

Above 17 years of age

MODULES

Unit 102: Safety at work

Unit 104: Introduction to nutrition

Unit 105: Prepare food for cold presentation

Unit 106: Prepare, cook and finish foods by frying

Unit 107: Prepare, cook and finish food by braising and stewing

Unit 108: Prepare, cook and finish foods by boiling, poaching and steaming

Unit 109: Prepare, cook and finish food by baking, roasting and grilling

Unit 110: Introduction to basic kitchen procedures

Unit 201: Introduction to the hospitality and catering industry

Unit 203: Food safety in catering

Unit 112: Food Preparation and Cooking Principles [1]

Unit 503: Food safety in catering [2]

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[1] Unit 112: Culinary Arts Principles is a synoptic test covers the assessment of the underpinning knowledge in units 102, 104, 105, 106, 107, 108, 109, 110 and 201 stated above.

[2] Unit 503 Food safety in catering is an online examination for Unit 203 stated above.

(Duration: 1 year)

For candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.  

The qualification covers both safety at work and in the preparation of food, healthy eating and special diets, costing and menu planning and the preparation, cooking and finishing of a wide range of commodities and dishes.

Above 16 years of age

Level 1 Certificate in Food Preparation and Cooking, or

Suitable Skills and a minimum of 1 year experience in Culinary industry will also be considered.

Unit 105: Prepare food for cold presentation

Unit 202: Safety at work

Unit 203: Food safety in catering [1]

Unit 206: Healthier foods and special diets

Unit 207: Prepare, cook and finish stocks, soups and sauces

Unit 208: Prepare, cook and finish fish and shellfish dishes

Unit 209: Prepare, cook and finish meat, poultry and offal

Unit 210: Prepare, cook and finish vegetables, fruit and pulses

Unit 211: Prepare, cook and finish rice, grain, farinaceous products and egg dishes

Unit 212: Prepare, cook and finish bakery products

Unit 213: Prepare, cook and finish hot and cold desserts and puddings

Unit 219: Catering operations, costs and menu planning

Unit 221: Culinary Arts Principles [2]

Unit 503: Food safety in catering [3]

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[1] Unit 203: Food safety in catering is exempted for this level if student had already taken this unit in Level 1 Certificate.

[2] Unit 221: Culinary Arts Principles is a synoptic test covers the assessment of the underpinning knowledge in units 105, 202, 206, 207, 208,209, 210, 211, 212, 213 and 219 stated above.

[3] Unit 503: Food safety in catering is an online examination for Unit 203 stated above. This is for student with straight progression route to Level 2 only since this same unit has already been offered in Level 1.