| Search for a course > FOOD PRODUCTION NC LEVEL 4 |
 |
 |
| |
- Demonstrate knowledge of commercial food costs and portion control
- Analyse and present an international cuisine topic in the hospitality industry
- Demonstrate knowledge of characteristics and commercial catering preparation of complex larder items
- Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough
- Demonstrate knowledge of commercial catering applications of complex sauces and soups
- Demonstrate knowledge of commercial catering applications of game animals in a commercial kitchen
- Demonstrate knowledge of commercial catering applications of hot and cold desserts
- Demonstrate knowledge of commercial catering applications of pastry and baking items
- Demonstrate knowledge of commercial catering applications of rice and farinaceous products
- Demonstrate knowledge of commercial catering applications of shellfish
- Prepare and bake complex cakes and sponges in a commercial kitchen
- Prepare and cook complex egg dishes in a commercial kitchen
- Prepare and cook complex fish dishes in a commercial kitchen
- Prepare and cook complex hot and cold desserts in a commercial kitchen
- Prepare and cook complex hot finger food and canapes in a commercial kitchen
- Prepare and cook complex meat dishes in a commercial kitchen
- Prepare and cook complex pasta dishes in a commercial kitchen
- Prepare and cook complex pastry dishes in a commercial kitchen
- Prepare and cook complex sauces in a commercial kitchen
- Prepare and cook complex soups in a commercial kitchen
- Prepare and cook complex vegetable dishes in a commercial kitchen
- Prepare and cook game animals in a commercial kitchen
- Prepare and cook jams and jellies in a commercial kitchen
- Prepare and cook pates, terrines, galatines and cold set coatings in a commercial kitchen
- Prepare and cook pickles, chutneys and preserves in a commercial kitchen
- Prepare and cook shellfish dishes in a commercial kitchen
- Prepare and present cold buffet products in a commercial kitchen
- Prepare and present cold hors d'oeuvres in a commercial kitchen
|
|
- Minimum SC or NTC level 3 or NC level 3 Food Production + working experience
- Minimum 17 years
|
|
 |
 |
| |
1 Year |
|
Full-Time
|
|
|
