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Short Order Cooking 4N1151 QQI/FETAC Level 4

The purpose of this award is to equip the learner with the knowledge, skill and competence to perform basic food preparation tasks and prepare, under direction, a selection of breakfast and lunch menu items.
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 Explain how a professional kitchen is organised
2 Outline the classification and essential qualities of a range of basic commodities
3 Explain the need for hygiene control in the preparation and storage of foods
4 Describe the commodities, equipment, preparation techniques and cookery processes used in relation to breakfast cookery, baked goods and simple lunch dishes
5 State the principles of storage in relation to dry goods, frozen food, chilled food and fresh vegetables
6 Carry out basic cookery processes including grilling, poaching, simmering, boiling and shallow and deep fat frying
7 Set up muse-en-place
8 Prepare a variety of fruit and vegetables, ensuring that waste is discarded appropriately
9 Prepare the following using a range of fresh and convenience foods:
- Cooked breakfast
- Plated and buffet continental breakfast
- Hot and cold cereals
- Bread and scones
- Salads (including dressings)
10 Prepare a range of hot and cold sandwiches using a variety of fillings including packaging and display
11Prepare a counter display of menu items
12 Use a range of cooking equipment, utensils, serving dishes portion control equipment and procedures
13 Take personal responsibility for each food item produced
14 Demonstrate best practice in food hygiene and workplace safety.


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 from: €200 - €300 (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 Short Order Cooking 4N1151 QQI/FETAC which is a Level 4 on the National Framework of Qualifications.
Learner Progression
Short Order Cooking 4N1151 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.
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.


© Kilmuckridge Centre of Further Education
Address: Ballygarron, Kilmuckridge Gorey Co. Wexford
Phone: 053 91 18578
email: info@kcfe.ie

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