Level 3 Breakfast Cookery
DIGITAL RESOURCE ONLY
Student worksheets - 142 pages
Fillable and printable versions included
Teaching slides
Templates
See a sample here
Students will cover the following learner outcomes:
Explain the basic principles of food safety and associated legislation
Explain the organisation of a professional kitchen
Use kitchen terminology, weights and measures appropriately
Explain how different degrees of cooking affects foods
Demonstrate basic techniques of tasting, recognition of food freshness and garnishing finished dishes
Demonstrate basic cookery processes including grilling, poaching, shallow frying and boiling and simmering
Demonstrate basic techniques for preparation of hot and cold cereals and breads
Assist in preparing and presenting a full Irish cooked and a continental breakfast, plated and buffet style, using a range of fresh and convenience produce
Comply with current food safety and hygiene legislation and regulation in personal and supervised work practices
Demonstrate a basic understanding of the food cost and quality control cycle
DIGITAL RESOURCE ONLY
Student worksheets - 142 pages
Fillable and printable versions included
Teaching slides
Templates
See a sample here
Students will cover the following learner outcomes:
Explain the basic principles of food safety and associated legislation
Explain the organisation of a professional kitchen
Use kitchen terminology, weights and measures appropriately
Explain how different degrees of cooking affects foods
Demonstrate basic techniques of tasting, recognition of food freshness and garnishing finished dishes
Demonstrate basic cookery processes including grilling, poaching, shallow frying and boiling and simmering
Demonstrate basic techniques for preparation of hot and cold cereals and breads
Assist in preparing and presenting a full Irish cooked and a continental breakfast, plated and buffet style, using a range of fresh and convenience produce
Comply with current food safety and hygiene legislation and regulation in personal and supervised work practices
Demonstrate a basic understanding of the food cost and quality control cycle
DIGITAL RESOURCE ONLY
Student worksheets - 142 pages
Fillable and printable versions included
Teaching slides
Templates
See a sample here
Students will cover the following learner outcomes:
Explain the basic principles of food safety and associated legislation
Explain the organisation of a professional kitchen
Use kitchen terminology, weights and measures appropriately
Explain how different degrees of cooking affects foods
Demonstrate basic techniques of tasting, recognition of food freshness and garnishing finished dishes
Demonstrate basic cookery processes including grilling, poaching, shallow frying and boiling and simmering
Demonstrate basic techniques for preparation of hot and cold cereals and breads
Assist in preparing and presenting a full Irish cooked and a continental breakfast, plated and buffet style, using a range of fresh and convenience produce
Comply with current food safety and hygiene legislation and regulation in personal and supervised work practices
Demonstrate a basic understanding of the food cost and quality control cycle