City & Guilds
Level 1
QN: 601/0602/5
Curriculum Active
City & Guilds Level 1 Diploma In Introduction to Professional Cookery
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 440 hours.
Qualification Level
Level 1
Awarding Body
City & Guilds
Syllabus Units
11 Units
Guided Hours
440 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Cold food preparation
Verified
Key Learning Objectives:
- Be able to prepare cold food
- Be able to present cold food
2
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
3
Health and safety awareness for catering and hospitality
Verified
Key Learning Objectives:
- Be able to demonstrate awareness of health and safety practices in the catering and hospitality workplace
- Be able to identify Hazards in the workplace
- Be able to follow health and safety procedures
4
Introduction to employability in the catering and hospitality industry
Verified
Key Learning Objectives:
- know the different sectors of the catering and hospitality industry
- know what is required to develop a career in the catering and hospitality industry
- be able to demonstrate employability skills
5
Introduction to healthier foods and special diets
Verified
Key Learning Objectives:
- Understand how to demonstrate awareness of healthier diets
- Understand the need for special diets
6
Introduction to kitchen equipment
Verified
Key Learning Objectives:
- Be able to use large and small items of equipment and utensils
- Be able to use knives and cutting equipment
7
Prepare and cook food by baking, roasting and grilling
Verified
Key Learning Objectives:
- Be able to prepare and cook food by baking
- Be able to prepare and cook food by roasting
- Be able to prepare and cook food by grilling
8
Prepare and cook food by boiling, poaching and steaming
Verified
Key Learning Objectives:
- Be able to prepare and cook food by boiling
- Be able to prepare and cook food by poaching
- Be able to prepare and cook food by steaming
9
Prepare and cook food by deep frying and shallow frying
Verified
Key Learning Objectives:
- Be able to prepare and cook food by deep frying
- Be able to prepare and cook food by shallow frying
10
Prepare and cook food by stewing and braising
Verified
Key Learning Objectives:
- Be able to prepare and cook food by stewing
- Be able to prepare and cook food by braising
11
Regeneration of pre-prepared food
Verified
Key Learning Objectives:
- Be able to identify pre-prepared foods that can be regenerated
- Be able to regenerate pre-prepared food
Regulatory & Verification Details
- Qualification Number (QN)
- 601/0602/5
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2013