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Qualifications and courses A-Z study guide

Course code

WPCE401

Level

4

Credits

30.0

Estimated hours

300.0

To enable students to prepare, cook and present items in commercial kitchens.

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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