COOK303 – Hot Kitchen

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Module code
COOK303
Module title
Hot Kitchen
Prescription
To enable students to further develop, understand and increase their skill level and ability to prepare and present a range of meat, poultry and offal 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 prepare, cook and present a range of dishes associated
with a hot kitchen environment, employing basic and complex 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
- Further development of practical skills and cookery methods; basic and complex cookery
preparation techniques; preparation and presentation to include;
- Meat Dishes
- Poultry Dishes
- Offal Dishes
- Accompaniments and Sauces
- 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.