Advanced Larder Techniques 1
To enable students to develop and apply a broad range of advanced cookery skills and knowledge associated with the larder section in a commercial kitchen. Students will also begin to develop an understanding of the operating procedures and compliance requirements for operational roles in a commercial hospitality environment.
- Learning Outcomes
- 1: Plan and produce a broad range of larder dishes employing advanced preparation,
cookery and presentation techniques.
2: Identify a range of cheeses and describe their characteristics.
3: Describe the operating procedures and compliance requirements for operational roles in a
commercial hospitality environment.
4: Monitor and maintain appropriate standards of professional behaviour and practice in the
- - Advanced techniques for the preparation and presentation of larder dishes, including pts,
mousses and terrines, cheeses, bakery products, and condiments
- Cheeses and production techniques
- Industry Skills:
- Understanding Recipes ( weighing, measuring and method),
- Effective use of Kitchen Equipment,
- Correct Commodity selection and knowledge,
- Associated Culinary Terms,
- Food safety and nutritional knowledge
- General Kitchen Management: operational roles, operating procedures and compliance
requirements in a commercial kitchen.
- Health, safety and hygienic practices in a commercial kitchen
- Professional practice and behaviour: Reliability, time management, problem solving, cultural
understanding and diversity, communication skills, staff management skills, teamwork,
professional appearance and personal behaviour.
- Teaching and Learning Strategy
- Practical - tutor and guest tutor-led demonstration and application in a practical context; includes team work, time management skills, recording of evidence via ePortfolio, peer and tutor feedback incorporating current industry standards and modelling of professional practice and behaviour.
Theory - includes face-to-face, web-supported lectures and tutorials; use of 'Moodle' and the internet for research; guest tutors; 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
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.