COOK301 – Cookery Fundamentals 1

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Module code
COOK301
Module title
Cookery Fundamentals 1
Prescription
To enable students to develop the necessary knowledge, understanding and skills to perform a range of fundamental cookery techniques in accordance with industry standards and professional practice.
Programmes
  • RS1601
NZQA Level
Level 3
NZQA Credits
15
Delivery method
  • Web-Enhanced
Learning hours
Directed hours
90
Self directed hours
60
Total learning hours
150
Resources required
Learning Outcomes
1: Apply the skills and knowledge to perform a range of fundamental cookery tasks employing
basic preparation and presentation techniques in accordance with industry standards.

2: Monitor and maintain health and safety, food safety and security practices to ensure own
safety and minimise potential hazards for customers.

3:Maintain appropriate standards of professional behaviour and practice in the workplace.
Content
- Health and Safety, food safety and security practices in a commercial kitchen
- Overview of the catering sector within the hospitality industry
- Essential Knife skills and maintenance
- Basic Cookery Techniques; with a focus on preparing, cooking and presenting of stocks,
sauces and soups.
- Professional behaviour and practice attributes: reliability, punctuality, communication skills,
teamwork, professional appearance, and personal presentation.
Teaching and Learning Strategy
Theoretical face to face and web-supported sessions including;
Lectures, tutorials, discussion, group activities, self-directed learning, practical workshops in training kitchens and restaurant, assignments and project based learning.
Assessment Criteria
The portfolio is comprised of multiple assessment tasks. To pass this module all tasks must be submitted and an overall minimum pass mark of 50% is required. .
Learning and Teaching Resource
- Two fully-equipped commercial kitchens and a production kitchen incorporating a range of
facilities and commercial catering equipment
- An operational commercial training restaurant
- Online resources accessible in all classrooms and in the restaurant
- Evidence portfolios

Required Text:
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.