The Open College Network Northern Ireland Vocationally-Related Qualification Food Preparation and Nutrition specification covers 4 topics.
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- 1. Be able to make bread-based products.2. Be able to make pastry.3. Be able to make biscuits.4. Be able to make cakes.5. Know how to evaluate own work.6. Understand principles of health and safety.
- Safe food handling practices
- Basic culinary skills
- Nutritional balance and meal planning
- Workplace hygiene standards
- Customer service in food settings
- Understand the health and safety issues involved in processing chocolate., Be able to mould chocolate., Be able to use stencils., Be able to construct figures.
- Understand the health and safety issues involved in making chocolate desserts., Be able to make a chocolate torte., Be able to make a chocolate mousse., Be able to make a chocolate cake.
- Understand the tempering of chocolate., Be able to temper chocolate.
- Understand methods of cooking., Be able to prepare, cook and present food.
- 1. Be aware of the features and duties for beverage counter service.2. Be able to serve beverages effectively and safely.3. Be able to use a commercial espresso machine. 4. Be able to prepare and serve food and/or beverages.5. Be able to use an organisation’s food and beverage ordering system and process payments for beverages and other items.