During this course, you will cover the following units:

• Investigating the catering and hospitality industry
• Health and safety in catering and hospitality
• Healthier food and special diets
• Food safety in catering
• Catering operations, costs and menu planning
• Applying workplace skills
• Preparing and cooking stocks, soups and sauces
• Preparing and cooking fruit and vegetables
• Preparing and cooking meat and offal
• Preparing and cooking poultry
• Preparing and cooking fish and shellfish
• Preparing and cooking rice, pasta, grains and egg dishes
• Producing hot and cold desserts and puddings
• Producing pastry products
• Producing biscuit, cake and sponge products
• Producing fermented dough products