Professional Cookery N.V.Q. Level - 4

Course Content

1.  M - 01

   • Communication skills for workplace

2. M - 02

   • Team Work

3. M - 03

   • Basic Food Costing

4. M - 04

   • Language literacy

5. M - 05 

   • Occupational Health and Safety Procedures and Practice

6.  M - 06

   • Introduction to Hotel and Catering Industry

7.  M - 07

   • Hygiene standards

8.  M - 08

   • Food Safety Standards

9.  M - 09

   • Kitchen organizational Structure

10.  M - 10

    • Time management

11.  M - 11 

    • Introduction to kitchen utensils, tools and equipment

12.  M - 12

    • Food knowledge and practices

13.  M - 13

    •  

      Cooking methods

14.  M - 14

    • Mise-en place procedures

15.  M - 15

    • Beverage preparation

16.  M - 16

    • Sandwich preparation

17.  M - 17 

    • Salads & Appetizers Preparation

18.  M - 18

    • Stocks, Soups and Sauces Preparation

19.  M - 19

    • Seasoning and marinating

20.  M - 20

    • Hot range foods preparation

21.  M - 21

    • Desserts preparation

22.  M - 22

    • Basic ethnic foods