Student worksheets - 142 pages

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Students will cover the following learner outcomes:

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 appropriately

4. Explain how different degrees of cooking affects foods

5. Demonstrate basic techniques of tasting, recognition of food freshness and garnishing finished dishes

6. Demonstrate basic cookery processes including grilling, poaching, shallow frying and boiling and simmering

7. Demonstrate basic techniques for preparation of hot and cold cereals and breads

8. 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

9. Comply with current food safety and hygiene legislation and regulation in personal and supervised work practices

10. Demonstrate a basic understanding of the food cost and quality control cycle