Food Processing & Cooking

Who is it for?

New or existing kitchen staff who wish to equip themselves with a clear understanding of working in a kitchen in licensed premises 

Qualification

A National Qualification, accredited by City And Guilds, designed for kitchen staff working in licensed premises.

Course Aims

After completing this qualification, the learner will be able to demonstrate competence in food processing and cooking duties 

Method of Delivery

Observations of working practice

Questioning to confirm understanding

Gathering of evidence to support competencies

Method of Assessment

Planned stages of assessment are arranged as you progress during your qualification. Collected evidence and recorded observations are gauged against the identified standards and a decision of competency is reached. Time is given to reach the required standard if, at first assessment, a shortfall arises. 

Opportunities for progression

City And Guilds – Hospitality Supervision

11 Units needed for the full award 

Mandatory Units – All units
501	1GEN1	Maintain a safe, hygienic and secure working environment
504	1GEN4	Contribute to effective teamwork (Cfa)
603	2GEN3	Maintain food safety when storing, preparing and cooking food

Candidates may only select a maximum of three level 1 optional units within the total of 11 units   Optional units A – Plus a minimum of four of the following
517	1FP3	Prepare hot and cold sandwiches
627	2FC1	Cook and finish basic fish dishes
629	2FC3	Cook and finish basic meat dishes
630	2FC4	Cook and finish basic poultry dishes
633	2FC7	Cook and finish basic vegetable dishes
634	2FC8	Cook-chill
635	2FC9	Cook-freeze
636	2FPC1	Prepare, cook and finish basic hot sauces
639	2FPC4	Prepare, cook and finish basic rice dishes
640	2FPC5	Prepare, cook and finish basic pasta dishes
641	2FPC6	Prepare, cook and finish basic pulse dishes
643	2FPC8	Prepare, cook and finish basic egg dishes
644	2FPC9	Prepare, cook and finish basic bread and dough products
645	2FPC10	Prepare, cook and finish basic pastry products
646	2FPC11	Prepare, cook and finish basic cakes sponges and scones
647	2FPC12	Prepare, cook and finish basic grain dishes
648	2FPC13	Prepare, cook and finish healthier dishes
649	2FPC14	Prepare, cook and finish basic hot and cold deserts
650	2FPC15	Prepare and present food for cold presentation
673	2P&C3	Process, cook, finish and present flour dough and tray-bake products

Optional units B – Plus a minimum of three from the following
001	HS1	Supervise the work of staff
502	1GEN2	Maintain and deal with payments
506	1GEN6	Maintain a vending machine
510	1FS4	Provide a counter/takeaway service
541	1P&C1	Package food for delivery
601	2GEN1	Give customers a positive impression of yourself and your organisation
602	2GEN2	Order Stock
610	2FS5	Convert a room for dining
671	2P&C1	Complete kitchen documentation
672	2p&C2	Set up and close kitchen