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Kitchen Skills 4N1150 QQI/FETAC Level 4

 

The purpose of this award is to equip the learner with the knowledge, skill and competence to maintain, under direction, food preparation areas and kitchen equipment in a clean and orderly condition.
 
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 Outline the principles and practices of various catering operations within the industry including hotels, institutions, banqueting, franchising, bar food, fast food and in-flight food
 
2 Explain the difference between volume and small scale food production in terms of organisation, equipment and resources
 
3 Describe a range of conventional cooking systems including hot holding, sous-vide, cook-serve and cook-chill
 
4 Explain the principles of personal and environmental safety when using kitchen equipment
 
5 Describe potential sources of cross contamination in the dish-washing environment
 
6 Use a range of culinary technologies under supervision including conventional and convection ovens, microwave cookers, electric, gas and induction hobs, pressure cookers, sous-vide systems and slow cookers
 
7 Sort food and non-food waste while disposing of it appropriately
 
8 Use appropriate procedures, equipment and products in the cleaning of food preparation areas, dishwasher, and the daily, weekly and periodic cleaning of small and large scale equipment
 
9 Organise a work flow in the operation of a dishwasher
 
10 Store cleaning agents in clearly labelled containers away from food items
 
11 Maintain a vending machine ensuring it is clean, running at correct temperature, appropriately stocked and replenished as required
 
12 Demonstrate safe manual handling practices
 
13 Use safe and hygienic food handling practices, for cleaning, waste disposal and pest prevention
 
14 Comply with current hygiene and safety legislation and regulation in personal and work practice.
 
 
 
Assessment Technique:  
  
Skills Demonstration   80%         Collection of Work   20%
 
The grading of the QQI/FETAC component is as follows:
 
 
Pass        50-64%                   Merit       65-79%              Distinction     80-100%
 
 
G Training Centre, Gorey
 
Costing:(including Administration Fee)          This price does not include QQI/FETAC Certification Fees
 
 
Duration: 10 - 12 weeks            Start Date: To be Confirmed
 
 
      Entry Requirements:

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.

              
Component Certification:
Following successful completion Kilmuckridge Centre of Further Education will offer a QQI/ FETAC Level 4 component in Kitchen Skills 4N1150 QQI/FETAC which is a Level 4 on the National Framework of Qualifications.
 
Learner Progression
Kitchen Skills 4N1150 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 standalone qualification or as one component of a Major Award, with a view to moving up to the next level.
 
 
 
Additional Information
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.

 

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Address: Ballygarron, Kilmuckridge Gorey Co. Wexford
Phone: 053 91 18578
email: info@kcfe.ie

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