Menu Planning 4N0627 QQI/FETAC Level 4
The purpose of this award is to equip learners with the knowledge, skills and competence to implement the core principles of menu planning.
Who should apply:
Learners who have expressed an interest in working in a kitchen environment or front of house in the hotel, catering or tourism industry.
Learners will be able to:
1 Describe the history and development of the menu
2 Describe a range of different types of menus
3 Outline the role of ethics in menu writing
4 Describe how menus reflect seasonal changes and availability of local produce
5 Explain the role of nutritional and gastronomic balance in the construction of dishes and menus
6 Describe the role of nutrients in the body and their impact on good health
7 Outline contemporary nutritional issues related to food production, including the origins of food ingredients
8 Explain the impact of storage, processing and cooking of foods on nutritional value
9 Identify menu items and ingredients relevant for a range of common special dietary needs including low calorie, low cholesterol, low glycaemic index, vegetarian, vegan, diabetic and coeliac
10 Identify menu items relevant for common food allergies and intolerances
11 Use nutritional knowledge in menu planning
Assignment 40% Exam 60%
The grading of the QQI/FETAC component is as follows:
Pass - 50-64% Merit - 65-79% Distinction - 80-100%
G Training Centre, Gorey
Duration: 10 - 12 weeks Start Date: To be Confirmed
It is expected that applicants will possess good interpersonal skills, like working with people, be a good team player and have an interest in food and cooking in order to ensure successful participation in the programme, through a formal qualification or through relevant life and work experience.
Following successful completion Kilmuckridge Centre of Further Education will offer a QQI/ FETAC Level 4 component in Menu Planning 4N0627 QQI/FETAC which is a Level 4 on the National Framework of Qualifications.
Menu Planning 4N0627 QQI/FETAC Level 4 is a component of Culinary Techniques Level 4 Learners who successfully complete this programme may use the associated credits as a stand alone qualification or as one component of a Major Award, with a view to moving up to the next level.
All training is delivered in a friendly and comfortable training centre with experienced and dedicated tutors focusing on ensuring each trainee is given every opportunity to learn the necessary knowledge, skills and abilities in order to excel in their catering/hospitality role.
To view more information in relation to the specific learning outcomes of this component please see the full Component Specification which is available on the QQI/FETAC website.
To find out if the above component is currently scheduled please visit our Course Scheduled page.