Lamb and mutton.......................................................................................................................................................................................................................257

Teaching and Learning titles include interactive resources, lesson planning tools, self marking tests Decorating and finishing for presentation ................................................................................................................................................................... 549 effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing candidates for life, the course anticipates their future needs and enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts. This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product. Finishing and presentation....................................................................................................................................................................................................515Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. Controlling hazards in the workplace ............................................................................................................................................................................... 48 Eggs ...................................................................................................................................................................................................................................................417

Develop culinary knowledge, understanding, skills and behaviours with these digital resources for the Level 2 Commis Chef Apprenticeship and NVQs, now available via our innovative, user-friendly platform - Boost. Candidates should have achieved the fourth curriculum level or the National 4 Practical Cookery course or equivalent qualifications and/or experience prior to starting this course. Its contribution to vocational education is important because it allows progression to a range of careers in the hospitality industry. Organisational skills, which have application in a wide variety of contexts, are developed. The course also supports the wider curriculum through developing candidates’ understanding of the importance of sustainable ingredients. Offal and other edible parts of the carcass................................................................................................................................................................ 264

7 Marking Instructions found

Veal .....................................................................................................................................................................................................................................................254 Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. Keeping food safe.........................................................................................................................................................................................................................13 Introduction.........................................................................................................................................................................................................................................1

Holding and storing desserts and puddings..............................................................................................................................................................467 Glossary..............................................................................................................................................................................................................................000 Introduction....................................................................................................................................................................................................................................164Food safety and personal responsibility ............................................................................................................................................................................1 Cakes .............................................................................................................................................................................................................................................. 544 Guinea fowl ....................................................................................................................................................................................................................................327

Producing a plan to develop skills...................................................................................................................................................................................... 33 Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities. develop an understanding of the characteristics of ingredients and an awareness of their sustainability

Applying for a job.......................................................................................................................................................................................................................... 35 Batters and whisked sponges........................................................................................................................................................................................... 546 Grains................................................................................................................................................................................................................................................413 Elements include: Characteristics of food, Food storage, Time planning, Costing, Sustainability and Practical Skills.