This is a technical certificate which forms part of the Intermediate Apprenticeship in Professional Cookery and is also achievable as a standalone qualification. Testing of knowledge is via an online multiple choice assessment.

To achieve the full qualification candidates must attain a minimum of 26 credits in total.

This comprises of:

  • 7 credits from Mandatory Group A
  • At least 19 credits from Optional Group B

MANDATORY A UNITS

  • Maintain a safe, hygienic and secure working environment (2 credits)
  • Effective teamwork (2 credits)
  • Principles of maintaining, handling and cleaning knives  (2 credits)
  • Food safety in catering (1 credits)

OPTIONAL B UNITS

  • Principles of processing dried ingredients prior to cooking (1 credit)
  • Principles of preparing and mixing spice and herb blends  (1 credit)
  • Preparation, cooking and finishing of fish dishes (3 credits)
  • Preparation, cooking and finishing of meat dishes (3 credits)
  • Preparation cooking and finishing of poultry dishes (3 credits)
  • Principles of preparing, cooking and finishing of game dishes (2 credits)
  • Preparation cooking and finishing of vegetable dishes (3 credits)
  • Principles of preparing cooking and finishing of basic hot sauces (2 credits)
  • Principles of preparing cooking and finishing of basic soups (2 credits)
  • Principles of making basic stock (1 credit)
  • Principles of preparing cooking and finishing basic rice dishes (2 credits)
  • Principles of preparing cooking and finishing basic pulse dishes (2 credits)
  • Principles of preparing cooking and finishing basic egg dishes (2 credits)
  • Principles of preparing cooking and finishing basic pastry products (1 credit)
  • Principles of preparing cooking and finishing basic grain dishes (2 credits)
  • Principles of preparing cooking and finishing dim sum (2 credits)
  • Principles of preparing cooking and finishing noodle dishes (1 credit)
  • Principles of preparing and cooking food using a tandoor (1 credit)
  • Principles of completing kitchen documents  (1 credit)
  • Principles of setting up and closing the kitchen  (1 credit)
  • Principles of customer service in hospitality, leisure, travel and tourism  (1 credit)