Intermediate 1 Hospitality Practical Cookery
The aim of this course is to provide the development of practical skills and techniques required for food production appropriate to the Hospitality industry.
Course Content and Assessment
The course comprises of four mandatory units. These are as follows:
- Food Hygiene for the Hospitality Industry
- Organisation of Practical Skills
- Food Preparation Techniques
- Cookery Processes
In the Food Hygiene for the Hospitality Industry unit pupils will learn to:
- identify possible sources of food contamination bacteria associated with food poisoning
- control cookery and storage conditions to minimize infection and contamination.
This unit is also accredited by R.E.H.I.S as an equivalent to the elementary food hygiene certificate required by food handlers in the food industry.
In the Organisation of Practical Skills unit pupils will learn to:
- identify appropriate ingredients and utensils as required
- organise and manage time and equipment within specific time restraints
In the Food Preparation Techniques unit pupils will learn to:
- demonstrate a range of basic food preparation techniques
- demonstrate food safety and hygiene in relation to food preparation techniques
In the Cookery Processes unit pupils will learn to:
- demonstrate a range of wet and dry cookery processes
- choose appropriate foods which can be cooked by each process
- demonstrate food safety and hygiene in relation to cookery processes
To gain the award for this course pupils must pass all the unit assessments in addition to an external assessment. The external assessment is a practical assignment in which pupils are expected to produce a two course meal within the time allocation of 90 minutes. The assessment is internally assessed and will be subject to external moderation.