Level 3 Culinary Operations
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Student worksheets - 287 Pages
Printable version
See a sample here
1 Explain the basic principles of food safety and associated legislation
2 Explain the organisation of a professional kitchen
3 Use kitchen terminology, weights and measures
4 Explain how different degrees of cooking affect various food groups or ingredients
5 Identify suitable cuts of meat, poultry, fish and vegetables for cooking and serving a range of basic dishes
6 Apply basic techniques of tasting, recognition of food freshness and garnishing finished dishes
7 Demonstrate basic cookery processes including grilling, poaching, shallow frying, boiling, simmering, stewing and deep fat frying
8 Assist in preparing and presenting a full cooked and continental breakfast, plated and buffet style, using a range of fresh and convenience produce
9 Assist in preparing, presenting and garnishing a limited range of fresh and convenience stocks, soups, sauces
10 Assist in preparing and presenting a limited range of meat, poultry, fish, farinaceious and vegetable dishes
11 Assist in preparing and presenting a range of fresh and convenience salads, dressings, and sandwiches
12 Reconstitute a range of convenience or pre-prepared foods
13 Comply with current food safety and hygiene legislation and regulations in personal and work practices
14 Demonstrate a basic understanding of the food cost and quality control cycle.
DIGITAL RESOURCE ONLY
Student worksheets - 287 Pages
Printable version
See a sample here
1 Explain the basic principles of food safety and associated legislation
2 Explain the organisation of a professional kitchen
3 Use kitchen terminology, weights and measures
4 Explain how different degrees of cooking affect various food groups or ingredients
5 Identify suitable cuts of meat, poultry, fish and vegetables for cooking and serving a range of basic dishes
6 Apply basic techniques of tasting, recognition of food freshness and garnishing finished dishes
7 Demonstrate basic cookery processes including grilling, poaching, shallow frying, boiling, simmering, stewing and deep fat frying
8 Assist in preparing and presenting a full cooked and continental breakfast, plated and buffet style, using a range of fresh and convenience produce
9 Assist in preparing, presenting and garnishing a limited range of fresh and convenience stocks, soups, sauces
10 Assist in preparing and presenting a limited range of meat, poultry, fish, farinaceious and vegetable dishes
11 Assist in preparing and presenting a range of fresh and convenience salads, dressings, and sandwiches
12 Reconstitute a range of convenience or pre-prepared foods
13 Comply with current food safety and hygiene legislation and regulations in personal and work practices
14 Demonstrate a basic understanding of the food cost and quality control cycle.
DIGITAL RESOURCE ONLY
Student worksheets - 287 Pages
Printable version
See a sample here
1 Explain the basic principles of food safety and associated legislation
2 Explain the organisation of a professional kitchen
3 Use kitchen terminology, weights and measures
4 Explain how different degrees of cooking affect various food groups or ingredients
5 Identify suitable cuts of meat, poultry, fish and vegetables for cooking and serving a range of basic dishes
6 Apply basic techniques of tasting, recognition of food freshness and garnishing finished dishes
7 Demonstrate basic cookery processes including grilling, poaching, shallow frying, boiling, simmering, stewing and deep fat frying
8 Assist in preparing and presenting a full cooked and continental breakfast, plated and buffet style, using a range of fresh and convenience produce
9 Assist in preparing, presenting and garnishing a limited range of fresh and convenience stocks, soups, sauces
10 Assist in preparing and presenting a limited range of meat, poultry, fish, farinaceious and vegetable dishes
11 Assist in preparing and presenting a range of fresh and convenience salads, dressings, and sandwiches
12 Reconstitute a range of convenience or pre-prepared foods
13 Comply with current food safety and hygiene legislation and regulations in personal and work practices
14 Demonstrate a basic understanding of the food cost and quality control cycle.