Introduction to Catering
Purpose
The purpose of this award is to equip the learner with the knowledge, skill and competence to prepare a range of foods and produce simple standard dishes under direction.
Target Award
QQI Catering Support – 4M2805
Start Date: 04-09-2024 Hours/week: 06 Hrs 00 Mins Duration: 15 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 |
|---|---|---|
| Kitchen Skills Level 4 | Kitchen Skills (4N1150) | QQI |
| Short Order Cooking Level 4 | Short Order Cooking (4N1151) | QQI |
Learners will be able to: Describe how a professional kitchen is organised. Outline the interaction between food, flavour, colour, taste, smell, sensory perception, between fresh and convenience products and between different degrees of cooking and palatability.Explain the food control cycle and the principles of food cost, portion and quality control.Outline the classification, quality points and cuts associated with a range of food products including meat, offal, poultry, fish, shellfish, vegetables and fruits.