Catering - Skills for Work (Level 2)
Course Overview
Modules may include:
Maintain, handle and clean knives
The course consists of both core and optional units.
• Maintaining a safe, hygienic and secure working environment
• Contributing to effective teamwork
• Maintaining food safety when storing, preparing and cooking food
Optional Units:
• Preparing fish for basic dishes
• Preparing meat for basic dishes
• Preparing poultry for basic dishes
• Preparing vegetables for basic dishes
• Cooking and finishing basic fish dishes
• Cooking and finishing basic meat dishes
• Cooking and finishing basic poultry dishes
• Cooking and finishing basic vegetable dishes
• Preparing, cooking and finishing basic hot sauces
• Preparing, cooking and finishing basic soups
• Making basic stock
• Preparing shellfish for basic dishes
• Cooking and finishing basic shellfish
• Preparing, cooking and finishing basic rice dishes
• Preparing, cooking and finishing basic pasta dishes
• Preparing, cooking and finishing basic bread and dough products
• Preparing, cooking and finishing basic cakes sponges and scones
• Preparing, cooking and finishing basic pastry products
Available Sessions
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Ideal If:
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Terms & Conditions
Students will be required to comply with SERC's Terms & Conditions of study.
While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.
In addition to the above Terms & Conditions students must also adhere to the following:Customer Questions
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Further Education
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