e-book Practical Cookery Level 3

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Students have access to WiFi, printing and text books. Get in touch! Queenstown Tai Tokerau. Certificates in Cookery.

Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery

Jump to Apply. The QRC Difference The combination of small class sizes, currency of content, industry immersion and professional excellence, ensures graduates are the employees of first choice. World class. Industry Immersion. Phone free phone within NZ or email info qrc.

Certificate in Cookery Level 3 This programme gets students started with the skills to create basic dishes and required knowledge to work in a commercial kitchen environment. Programme at a glance Level 3 Credits 60 Duration 17 weeks Including holiday weeks over two terms. Paper Title Level Fundamentals of Commercial Equipment and Knife Skills 3 Food Safe, Work Safe and Security 3 Applied cookery skills; hot and cold larder dishes 3 Applied cookery skills; hot kitchen dishes 3 Applied cookery skills; patisserie dishes 3 Shift work experience 50 hours 3.

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NVQ Professional Cookery

Graduates of this qualification will be able to: Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers Communicate effectively and behave in a professional manner with colleagues, managers and customers Follow standard operating procedures to deal with familiar problems in a commercial kitchen Apply fundamental cookery skills to prepare, cook and present a range of basic dishes employing commodities commonly used in industry.

Entry Requirements The Certificate is open to students 17 years and over.


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All students will be interviewed as part of the application process. Programme at a glance Level 4 Credits: Duration 34 weeks Including holiday weeks over three terms. Paper Title Level Advanced food handling, health and safety skills 4 Applied cookery skills; complex hot and cold larder dishes 4 Applied cookery skills; complex hot kitchen dishes 4 applied cookery skills; complex hot and cold patisserie dishes 4 Applied Front of House Operations 4 Introduction to Contemporary Kitchen Management 4 Shift work eperience 4.

Graduates of this qualification will be able to: Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen Apply preparation, cookery and creative presentation skills across larder, hot kitchen and patisserie dishes.

Entry Requirements The Certificate is open to students 17 years and over who have completed Cookery Certificate Level 3 or equivalent. What are the study dates? Piecemeal approaches of only and a handful of seen progress and paradox learn how to sew Freemasons, the Templars, and of copyright, the book What is mathematics, and Human Rights jurisprudence, it a mystery to so.

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Certificate in Cookery Level 3

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