This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include:

• Chef

Chef de partiesupervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include:

• Chef

• Chef de partie

TOPICS TO BE COVERED

  • Manage diversity in the workplace
  • Implement and monitor environmentally sustainable work practices
  • Use food preparation equipment
  • Prepare dishes using basic methods of cookery
  • Prepare appetisers and salads
  • Prepare stocks, sauces and soups
  • Prepare vegetable, fruit, egg and farinaceous dishes
  • Prepare poultry dishes
  • Prepare seafood dishes
  • Prepare meat dishes
  • Prepare food to meet special dietary requirements
  • Produce cakes, pastries and breads
  • Work effectively as a cook
  • Plan and cost basic menus
  • Develop menus for special dietary requirements
  • Coordinate cooking operations

TOPICS TO BE COVERED

  • Produce desserts
  • Manage conflict
  • Manage finances within a budget
  • Use hygienic practices for food safety
  • Participate in safe food handling practices
  • Coach others in job skills
  • Lead and manage people
  • Maintain the quality of perishable items
  • Monitor work operations
  • Implement and monitor work health and safety practice
  • Describe the types of problems that can occur when a guest is checking out
  • Explain Limits of authority
  • Demonstrate the correct procedure for checking out a guest
  • Know how to deal with guest requests during their stay
  • Describe how to handle complaints
  • Demonstrate how to manage guest feedback and complaints