Food - Cookery L2

12FOODC
Course Description

Teacher in Charge: K. Rowe

Course Highlights: Students continuing in Hospitality must complete US167 Food Safety Methods.  Following units are based on skills, knowledge and practical demonstration.   Level 2 Hospitality is the level before a professional cookery course studied at Polytech.

 

Vocational Pathway: Manufacturing and Technology, Primary Industries, Services Industries.  

 

This course can lead to: Level 3 programme which focuses on the skills required in the cookery industry.

 

For more information, please see Mr Rowe


Recommended Prior Learning

Prerequisites: Achievement in Food - Cookery at Level 1


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. 13271 v5 Cook food items by frying
2
I
2
U.S. 13272 v5 Cook food items by baking
2
I
2
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
2
I
4
Total Credits

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.

Pathway Tags

Butcher, Food and Beverage Factory Worker, Baker, Building Contractor, Building and Construction Labourer, Case Manager, Cook, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer