How will this course benefit my organisation?

The aim of this qualification is to enable learners to acquire more knowledge about basic food preparation and cookery methods whilst recognising existing skills. Whether your business provides catering for the paying public or a service, this course can help to improve the expertise of your staff and ultimately result in a higher standard of cooking.

What will be studied?

To achieve this qualification, learners must complete three mandatory units and a further eleven optional units appropriate to their job role. Optional units include:

• Prepare meat for basic dishes
• Cook and finish basic poultry dishes
• Cook - freeze food
• Cook and finish basic cakes, sponges and scones

How will the qualification be delivered?

After an induction, assessment will take place in the working environment. If delegates require extra tuition, they may occasionally be asked to attend workshops at the College. To ensure industry standards are maintained, learners will need to sit a short test at the end of their course. This will normally take place at the College.

Where will the course be delivered?

The majority of assessment will take place in the workplace at a mutually convenient time. However, learners may also be asked to attend College.

If you require any further information, please contact the DTIU on 01207 585 914.