NATIONAL CERTIFICATE III IN FOOD PREPARATION

06 Months
MNQF Level 3
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Description of a FOOD PREPARATION

This qualification provides the basic skills and knowledge required for entry level workers in the food processing industries. It focuses on a defined and limited range of food preparation and cookery skills to prepare industry standard food and menu items. Participants who complete this course should be able to prepare sandwiches, appetizers, salads, stocks and sauces according to recipe. And should also be able to prepare dishes from vegetable, seafood, poultry and game and meat and present the food to industrial standard.


Purpose of the qualification 

This qualification targets those who wish to work in the food preparation industry. It includes technical skills and knowledge required to prepare a variety of dishes following standard recipes.


Qualification Code: TOU03SQ1L318


Module

  1. Develop tourism industry knowledge
  2. Observe personal and work place hygiene practices 
  3. Practice effective workplace communication
  4. Provide first aid 
  5. Use hygienic practices for food safety
  6. Clean and maintain kitchen premises 
  7. Use basic methods of cookery 
  8. Prepare sandwiches 
  9. Prepare appetizers and salads 
  10. Prepare vegetables and eggs dishes
  11. Prepare stocks, sauces and soups


General Entry

• Completion of Basic Education OR

• Attainment of a Level 2 qualification.


Alternative Entry

• 18 years old AND ability to communicate in the language of instruction


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