INTRODUCTORY COOKERY & CUSTOMER SERVICE LEVEL 2
Aims and objectives
This programme is suited to people wishing to gain employment in the hospitality industry and/or develop entry level hospitality skills needed for enrolment at higher level training. Students learn base skills and the appropriate cookery, food handling, hygiene skills and qualifications necessary for employment as a bakery assistant, café assistant, entry level cook, grill chef, kitchen assistant plus many other industry related positions. All training is undertaken in a practical 'hands on' environment within FutureCOL's training kitchen, café and restaurant with in-house functions and café service. Theory components of this programme are delivered featuring small class numbers in our well resourced facility incorporating visits to local industry suppliers and tourism venues.
Open Entry – course enrolment can be between Feb – Dec 2011 when a place becomes available.
Entry criteria
Training Opportunity Government Funded Programme (WINZ)
To be eligible for Training Opportunities learners must usually be aged over 18, have been unemployed for six months or longer and have low or no qualifications. Exceptions are possible - please check eligibility. Learners will need to provide some documents to verify their eligibility including confirmation of WINZ work registration details.
Course Schedule
26 weeks Fulltime
Course Dates
9.00am-3.30pm
9.00am-1.30pm
7th Feb 2011 to
Monday -Thursday
Fridays
9th Dec 2011
Quals
• Units towards National Certificate in Hospitality (Introductory Cookery) Level 2
Content
Food Hygiene and Health and Safety
Safety in the kitchen, safe food handling practices, correct cleaning products for various industry related equipment
Cookery Methods and Knife Skills
Range of cooking methods and knife skills – types of vegetable cuts e.g. mirepoix, brunoise, jardinière
Food Preparation and Technique
Mise en place, assembling, garnishing, mincing, trimming, skinning, filleting, marinating, sealing and deglazing
Employment Skills
Cash handling, food and customer service, beverage service, interpersonal communications, work experience, business concepts, field trips, employment expectations, employment legislation, literacy and numeracy