VTCT Skills
Level 1
QN: 601/0278/0
Curriculum Active
VTCT Skills Level 1 Diploma in Introduction to Professional Cookery Studies
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 450 hours.
Qualification Level
Level 1
Awarding Body
VTCT Skills
Syllabus Units
12 Units
Guided Hours
450 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 healthier foods and special diets
Verified
Key Learning Objectives:
- Understand how to demonstrate awareness of healthier diets
- Understand the need for special diets
5
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
6
Introduction to personal workplace skills
Verified
Key Learning Objectives:
- Be able to maintain personal appearance
- Be able to demonstrate time management skills
- Be able to work effectively in a team
- Be able to deal effectively with customers
7
Introduction to the catering and hospitality industry
Verified
Key Learning Objectives:
- Know the different sectors of the catering and hospitality industry
- Know what the relevant qualifications, training and experience for employment within the industry
8
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
9
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
10
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
11
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
12
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)
- 601/0278/0
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Aug 2013