Imperial College of Technology and Management

This qualification offers an introduction to basic cookery skills. The practical units are based on the different methods of cookery and include units on cold preparation and basic pastry techniques. (480 hours)

Assessment
Practical competence (Food Preparation and cooking Practice 1).
Candidates are tested through on going practical skills assessments for each unit. These are assessed locally and moderated by City & Guilds. Knowledge requirements (Food Preparation and cooking Principles 1) A two and a half hour written test with 100 multiple choice questions.

Progression
On successful achievement of the Certificate qualification candidates will be able to progress on to the Diploma programme.

Certificate Units
01 Safety at work
02 Food safety at work
03 Food Preparation methods
04 Cost control operations
05 Storage and care of materials
06 Nutrition at work
07 Cooking methods: boiling
08 Cooking methods: poaching
09 Cooking methods: stewing
10 Cooking methods: steaming
11 Cooking methods: braising
12 Cooking methods: deep frying
13 Cooking methods: shallow frying
14 Cooking methods: baking
15 Cooking methods: roasting
16 Cooking methods: grilling
17 Cooking methods: microwave cooking
18 Cold food preparations
19 Basic Pastry techniques