Skills Foundation Certificate
The aim of this module is to introduce the candidate to:
- A safe working within their own area of work
- The prevention of hazards
- Cleaning techniques and the correct use of chemicals
- The basic use of equipment and utensils.
NB: The use of national/local regulations and working practices must be included in all practical competences.
Food Preparation
- Use and care of knives used in the kitchen.
- Knives: Types, uses
- Maintenance and Care: Handling, cleaning, sharpening
- Use and care of small utensils used in the kitchen.
- Small Utensils: Types, uses
- Maintenance and Care: Small equipment and utensils
- Function and operation of kitchen equipment.
- Equipment: Large, small, use, function, and operation
- Care: Maintenance, cleaning
- Preliminary food preparation tasks.
- Preliminary food preparations (mise-en-place): Calculations of amounts, raw
- Raw preliminary preparations: Vegetables, fruits, meat, fish, poultry
- Preparation methods: washing, cleaning, peeling, skinning, cutting, slicing, shelling, shredding, filleting, trimming, descaling, gutting, portioning, and chopping
- Storage: care, time, temperature
- Correct procedures that are a part of good working methods.
- Logical Working Practice: Examples in relation to preparation, verbal instructions
- Time: Preparation
- Standards: Tidiness, neatness
- Team work: Co-operation
Storage and Care of Materials
1.18 Basic principles of dry storage
- Commodities Stored: Dry, confectionery, bread
- Stock Rotation: Procedures, first-in first-out (FIFO), recognition of new and old stock
- Temperature: Temperature and humidity requirements
- Security: Systems and responsibilities
- Infestation: Preventative measures
Skills ProficiSkills Proficiency Certificate
The aim of this module is to enable the candidate to:
- Maintain safe working conditions
- Adopt safe procedures for themselves and others
- Prepare equipment and commodities for use
- Cook food using basic techniques
NB: The use of national/local regulations and working practices must be included in all practical competences.
Food Preparation
2.6 Select appropriate commodities and equipment for specific tasks:
- Tasks: Raw and cooked food (vegetables, fruits, meat, fish, poultry), preliminary preparation (washing, cleaning, peeling, skinning, cutting, slicing, shelling, shredding, filleting, trimming, descaling, gutting, portioning, chopping), cooking (boiling, poaching, steaming, braising, deep frying, shallow frying, baking, roasting, grilling, microwave cooking), storage, and holding prepared foods.
2.7 Ensure materials involved in food preparation are hygienically cleaned.
2.8 Complete tasks efficiently (to time, in a logical order, and tidy manner).
2.9 Carry out a simple comparison between fresh and convenience commodities.
Cooking Methods
2.10 Follow procedures to select, prepare, and cook food items by boiling.
2.11 Follow procedures to select, prepare, and cook food items by steaming.
2.12 Follow procedures to select, prepare, and cook food items by stewing.
2.13 Follow procedures to select, prepare, and cook food items by roasting.
2.14 Prepare and cook basic sauces (hot and cold).
2.15 Prepare and cook basic soups.
Storage and Care of Materials
2.16 Keep cleaning materials and other dangerous chemicals in clearly labelled containers and away from food items.
2.17 Use stock of all commodities in rotation according to age or 鈥榰se-by-date鈥�.
2.18 Keep all storage areas tidy and clean.
