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Level 1 Diploma introduction to Professional Cookery

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by

Martyn Reeve

on 17 September 2013

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Transcript of Level 1 Diploma introduction to Professional Cookery

Level 1 Diploma in Introduction to Professional Cookery
THE AIM OF THE SESSION IS FOR

STUDENTS TO DISCUSS AND WRITE CLASSROOM RULES
BUILD PORTFOLIOS

INTRODUCTION TO MOODLE SITE
BY THE END OF THE SESSION ALL LEARNERS:
UNDERSTAND CLASSROOM RULES
BUILD PORTFOLIO
HAVE A UNDERSTANDING OF THE COURSE REQUIREMENT
UNIT 202 FOOD SAFETY IN CATERING
603HEALTH AND SAFETY IN THE CATERING INDUSRTY
604 INTRODUCTION TO HEALTHIER FOODS AND SPECIAL DIETS
602 INTRODUCTION TO EMPLOYABILITY IN THE CATERING AND HOSPITALITY INDUSTRY
607 BOILING, POACHING AND STEAMING

608 STEWING AND BRAISING

609 BAKING, ROASTING AND GRILLING

610 DEEP FRYING AND SHALLOW FRYING

611 REGENERATION OF PRE-PREPARED FOOD

612 COLD FOOD PRESENTATION


PRACTICAL TASKS B1-6

SYNOPTIC ASSESSMENT C1

SYNOPTIC ASSESSMENT C2


605 INTRODUCTION TO KITCHEN EQUIPMENT
OVERVIEW OF THE COURSE
Full transcript