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Level 1 Diploma introduction to Professional Cookery
Transcript of Level 1 Diploma introduction to Professional Cookery
THE AIM OF THE SESSION IS FOR
STUDENTS TO DISCUSS AND WRITE CLASSROOM RULES
INTRODUCTION TO MOODLE SITE
BY THE END OF THE SESSION ALL LEARNERS:
UNDERSTAND CLASSROOM RULES
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