Catering/Lifeskills Course Modules

 

 

  • Short Order Cooking

On completion learners will have the knowledge, skills and competence to perform basic food preparation tasks and prepare, under direction, a selection of breakfast and lunch menu items. Carry out basic cookery processes including grilling, poaching, simmering, boiling, shallow and deep fat frying, set up mise-en-place, prepare a variety of fruit and vegetables, prepare cooked breakfast, plated and buffet continental breakfast, hot and cold cereals, bread and scones salads including dressings using a range of fresh and convenience foods. Prepare a range of hot and cold sandwiches, use a range of cooking equipment, prepare a counter display of items and demonstrate best practice in food hygiene and workplace safety.

  • Meal Service

This module will allow learners understand the meal experience concept and serve plated food and accompanying beverages to customers, under supervision. Relate styles of food service to customer needs and expectations, explain the sequence of service, record reservations, meet and greet customers, take orders from customers, serve plated food and wine using appropriate communication skills, present a bill to a customer, evaluate customer feedback implement best practice in food hygiene and workplace safety.

  • Kitchen Skills

The purpose of this module is to equip learners with the knowledge, skills and competence to maintain, under direction, food preparation areas and kitchen equipment in a clean and orderly condition. Describe a range of conventional cooking systems including hot holding, sous-vide, cook-serve and cook-chill, explain the principles of personal and environmental safety when using kitchen equipment, describe potential sources of cross contamination in the dishwashing environment, use a range of culinary techniques under supervision, including conventional and convection ovens, microwave cookers, electric, gas and induction hobs, pressure cookers, sous-vide systems and slow cookers.

  • Handling Food Hygienically

This module will give learners the skills necessary to prepare and handle food safely and hygienically, outline how food is put at risk by chemical, physical and microbiological hazards, cross contamination and allergens, list food borne illness, how pests can be controlled in and around food premises, importance of ensuring correct temperatures are used in food preparation and production, use safe food handling practices including HACCP.

  • Work Experience

This module covers the factors which influence work opportunities, the impact of paid and unpaid workforce participation, basic rights and responsibilities of employees and employers. Learners will learn how to identify personal strengths, summarise potential employment and learning opportunities, compile a CV and letter of application, participate in work placement and explore options for future education, training and employment.

  • Communications

On completion learners will be have the knowledge, skills and competence to communicate verbally and non-verbally in routine everyday tasks and in work related tasks. Communicate a range of messages effectively using visual aids, interpret images such as work related photos and diagrams, charts, maps, graphics, videos and logos, demonstrate listening skills, demonstrate a range of reading techniques, use drafting, editing and proof reading skills to write routine documents.

  • Customer Service

On completion learners will be able to distinguish between internal and external customers and their respective needs, outline the role of communications in customer service to include writing and listening skills, appropriate use of language, personal interaction and body language. Identify key customer service activities within a work, social or voluntary environment to include handling enquiries, customer charter, complaints procedures, assume responsibility for dealing with customer complaints in a range of situations. Use with confidence the personal and practical skills required to carry out customer service interactions and responsibilities to include verbal and written skills using a range of technologies.

  • Personal Effectiveness

On completion learners will be able to compile a range of methods and strategies to achieve personal learning goals, compare personal strengths and weaknesses in the learning process to include establishing own learning style, define the characteristics of good group or team work, implement a practical action plan designed to accomplish short and long-term learning goals, demonstrate negotiation skills and an ability to deal with conflict, give and receive constructive criticism, compliments and feedback.

  • Information Technology Skills

On completion learners will have the knowledge, skills and competence to use applications in information technology and develop skills in data entry, word processing and using the internet, manage files, folders and directories, use a range of file management features to include delete, create, rename, copy, move, etc. Use data entry application to a minimum speed of 15 wpm. Access a word processing package, use a range of format tools including line spacing, indentation, justifying, enhance text, edit text etc. Navigate internet sites with specific links, use webmail application, manager a personal email account, produce a hard copy of a document.