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COOK502 – Advanced Larder Techniques 2

Module code
Module title
Advanced Larder Techniques 2
To enable students to build on their advanced cookery skills and knowledge associated with the larder section in a commercial kitchen. Students will also be introduced to planning and monitoring workflows and supplies in a commercial kitchen.
  • RS1701
NZQA Level
Level 5
NZQA Credits
Delivery method
  • Web-Enhanced
Learning hours
Total learning hours
Resources required
Learning Outcomes
1: Plan and produce a broad range of larder dishes employing advanced preparation,
cookery and presentation techniques.

2: Plan and monitor workflow and supplies in a commercial kitchen.

3: Monitor and maintain appropriate standards of professional behaviour and practice in the
- Advanced techniques for the preparation and presentation of larder dishes and desserts in a
commercial kitchen environment.
- Apply 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
- Workflow management: maintenance and cleaning schedules
- Stores management; purchasing procedures and goods storage
- Health, safety and hygienic practices in a commercial kitchen
- Professional practice and behaviour: Reliability, time management, problem solving, cultural
understanding and diversity, communication 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

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

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