VTCT Skills Level 1 Diploma in Introduction to Professional Cookery Studies
601/0278/0
- Level: Level 1
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: VTCT Skills (Recognised)
- Total credits: 40
- Guided learning hours: 339
- Total qualification time: 400
- Assessment methods: Portfolio of Evidence, Practical Demonstration/Assignment
Units (12)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Cold food preparation RN5198/T/601/2160 |
Level 1 | 5 | 20 |
Health and safety awareness for catering and hospitality RN5198/L/500/9044 |
Level 1 | 2 | 10 |
Introduction to healthier foods and special diets RN5198/R/500/9045 |
Level 1 | 5 | 10 |
Introduction to kitchen equipment RN5198/T/601/2093 |
Level 1 | 5 | 31 |
Introduction to personal workplace skills RN5198/D/500/9047 |
Level 1 | 3 | 20 |
Introduction to the catering and hospitality industry RN5198/J/500/9043 |
Level 1 | 3 | 20 |
Prepare and cook food by baking, roasting and grilling RN5198/L/601/2150 |
Level 1 | 12 | 120 |
Prepare and cook food by boiling, poaching and steaming RN5198/K/601/2107 |
Level 1 | 10 | 100 |
Prepare and cook food by deep frying and shallow frying RN5198/D/601/2153 |
Level 1 | 5 | 30 |
Prepare and cook food by stewing and braising RN5198/M/601/2111 |
Level 1 | 7 | 60 |
Regeneration of pre-prepared food RN5198/T/601/2157 |
Level 1 | 4 | 20 |
Food safety in catering RN5198/H/502/0132 |
Level 2 | 1 | 9 |