Food - Cookery L1

11FOODC
Course Description

Teacher in Charge: K. Rowe

Students will cover knife safety and storage, hygiene and safety in food preparation, US167 is a prerequisite for continuation in this programme.  Preparation for meat, fruit and vegetables, eggs and cheese.


This course can lead to: Level 2 programme which focuses on the skills required in the cookery industry.


For more information, please see Mr Rowe



Pathway

Food - Cookery L2, Food - Technology L2

Recommended Prior Learning

Achievement in Food at Year 10, or with HOD Approval.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 15900 v5 Prepare and present meat in the hospitality industry
1
I
4
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
1
I
3
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
1
I
3
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
1
I
2
Total Credits

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.

Pathway Tags

Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Meat/Seafood Process Worker, Baker, Cafe Worker, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Chemical Production Operator, Crop Farmer/Manager, Demonstrator, Dietitian, Maitre d’Hotel, Electronics Trades Worker, Environmental/Public Health Officer, Marine Engineer, Food and Beverage Factory Worker, Service Station Attendant, Hunter/Trapper, Health Promoter, Nanny/Child Carer, Winemaker, Packhouse Worker, Photographer, Production Manager, Orchard Farmer/Manager