COOK302 – Cookery Fundamentals 2

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Module code
COOK302
Module title
Cookery Fundamentals 2
Prescription
To enable students to develop the necessary knowledge, understanding and skills to prepare and present a range of vegetable, egg and farinaceous dishes 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 cook and present hot dishes using a range of cooking
methods 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
- Further development of practical skills and cookery methods; complex cookery preparation
techniques; preparation and presentation to include;
- Vegetable Dishes
- Egg Dishes
- Pasta Dishes
- Rice Dishes
- Underpinning theory for preparation and presentation of hot dishes
- Health and Safety, food safety and security practices
- 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.