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A-Z study guide

Course code

CKCE401

Level

4

Credits

30.0

Estimated hours

300.0

To enable students to prepare basic fundamental cookery items.

Learning outcomes

  • Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.
  • Monitor and maintain interactions between colleagues, managers and customers.
  • Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.
  • Apply cookery skills to prepare, cook and present a range of cold larder, hot kitchen dishes and patisserie and dessert employing complex preparation and presentation techniques.
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