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WHAT’S ON THE MENU FOR 2009?

The course programme is designed to include the theory of cookery methods, the practical and theory of planning and preparing foods for special occasions.

Nutritious food choices are investigated in the context of planning, preparing, cooking and presentation of foods.

CERTIFICATE OF ACHIEVEMENT – CATERING (SCHOOLS 1)

This Certificate encompasses 3 Unit Standards:

Ø U.S. 13344 V2 LEVEL 2 CREDITS 3 Demonstrate knowledge of the characteristics of commercial cookery methods and their applications

Ø U.S. 6648 V3 LEVEL 3 CREDITS 4 Prepare plan and serve food for a special occasion.

Ø U.S. 14439 V3 LEVEL 2 CREDITS 3 Provide buffet service in a commercial hospitality environment.

OTHER STANDARDS INCLUDE:

Ø U.S.6639 V3 LEVEL 3 CREDITS 4 Explore nutritious food choices.

Ø U.S. 15627 V2 LEVEL 3 CREDITS 6 Demonstrate creativity in meal preparation and presentation