The course in Practical Cookery is designed to offer development of practical skills and understanding appropriate to food preparation and cookery. It will enable candidates to:
• develop their practical cooking skills
• further develop their skills in the use of culinary equipment
• amend and adapt recipes
• practise their numeracy skills through food costing
• develop an awareness of international cuisine
The course has been designed primarily as a practical course and aims to provide the development of techniques and skills required for food production appropriate to domestic and hospitality situations. The aims include:
• the development of practical skills and associated underpinning knowledge
• the development of an awareness of how recipes can be adapted to produce healthier dishes
• an insight into the potential of preparing selected international dishes
The benefit of achieving this course award is best summed up as follows:
• the practical nature of all the units contained within the course provides the development of craft and practical skills
• the recommended integrated approach within and across units provides an insight into working within the food production section of the hospitality industry where many processes happen simultaneously
• the course encourages the development of research and information seeking skills and puts the results gained into practice
• the course helps to develop numeracy, communication and planning skills
Practical Cookery Skills for the Hospitality Industry (Intermediate 2)
Selection of appropriate techniques and equipment for different dishes ie:
Preparation techniques used:
• Blanch, skin, segment, fold, blend, strain, chop, dice, puree, pass, marinate, assemble, knead, rub in.
Equipment used as required and appropriate for the above techniques.
Knowledge and application of the following culinary terms:
• Macedoine, jardiniere, julienne, paysanne, brunoise.
Knowledge and application of a range of wet and dry cookery processes.