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COOK504 – Advanced Culinary Skills 2

Module code
Module title
Advanced Culinary Skills 2
To enable students to develop and apply a broad range of advanced cookery skills and knowledge associated with poultry, meat and game cookery 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 range of meat and game dishes employing advanced preparation,
cookery and presentation techniques.

2: Maintain and monitor appropriate standards of professional behaviour and practice in the
- Advanced techniques for the preparation and presentation of advanced meat and game
dishes 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
- Health, safety and hygienic practices in a commercial kitchen
- Professional practice and behaviour: Reliability, time management, problem solving, cultural
understanding and diversity, staff management skills, 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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