Catering Programme Short Order Cooking
Programme Aim
Learning Outcomes of Level 4 Short Order Cooking 4N1151
Learners will be able to
1. Explain how a professional kitchen is organised
2. Outline the classification and essential qualities of a range of basic commodities
3. Explain the need for hygiene control in the preparation and storage of foods
4. Describe the commodities, equipment, preparation techniques and cookery processes used
in relation to breakfast cookery, baked goods and simple lunch dishes
5. State the principles of storage in relation to dry goods, frozen food, chilled food and fresh
vegetables
6. Carry out basic cookery processes including grilling, poaching, simmering, boiling and
shallow and deep fat frying
7. Set up mise-en-place
8. Prepare a variety of fruit and vegetables, ensuring that waste is discarded appropriately
9. Prepare the following using a range of fresh and convenience foods:
– Cooked breakfast
– Plated and buffet continental breakfast
– Hot and cold cereals
– Bread and scones
– Salads (including dressings)
10. Prepare a range of hot and cold sandwiches using a variety of fillings including packaging and
display
11. Prepare a counter display of menu items
12. Use a range of cooking equipment, utensils, serving dishes portion control equipment and
procedures
13. Take personal responsibility for each food item produced
14. Demonstrate best practice in food hygiene and workplace safety
Target Award
QQI Catering Support – 4M2805
Start Date: 02-09-2024 Hours/week: 03 Hrs 30 Mins Duration: 22 weeks
No formal education or qualifications are required although applicants may have participated in primary and secondary education. Applicants will be expected to demonstrate a standard of knowledge, skill and competence equivalent to NFQ Level 3 when accessing a Level 4 programme.
Age Requirements
Please see course details for minimum age requirements
Further information is available in the relevant section of the programme descriptor
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course and be able to work under direction with some ability to work on their own initiative.
| Module | Award | Body |
|---|---|---|
| Short Order Cooking Level 4 | Short Order Cooking (4N1151) | QQI |
On completion of this programme learners will have the skills, knowledge and competencies to
contribute and assist in preparing and serving food in a catering operation.