The programme is made up of 2 main qualifications - a L2 NVQ Diploma in Food Production & Cooking and a L2 Certificate in Hospitality and Catering Principles, which covers:
· Health, safety and security of the working environment
· Food safety and hygiene practices.
· Working as part of a team.
· Food preparation.
· Promoting and presenting menus.
· Healthier dishes.
· Complete kitchen documentation.
· The production of simple dishes including fish, poultry, meat and vegetables, bread and dough, rice and pastas, hot and cold desserts, cakes and biscuits. · The preparation of meals to meet relevant nutritional standards.