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.
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Further Education
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