Certificate of Professional Cookery

Unit 1  – Food preparation equipment

• Confirming preparation requirements
• Ingredients
• Work flow
• Food safety practices
• Identifying and selecting knives
• Specialised equipment
• Assembly techniques
• Precision cuts
• Cleaning agents
• Selecting and using chemicals
• Reducing waste
• Identifying unsafe equipment
• Records of inspections

Unit 2  – Prepare and present simple dishes

• Preparation requirements
• 2-4 hour guide
• Suppliers
• Food preparation
• Equipment
• Cookery methods
• Re-heating food
• Preparation times
• Portion control
• Modifications
• Presenting food
• Presentation of packaged food
• FIFO
• Kitchen cleaning

Unit 3  – Basic methods of cookery

• Confirming production requirements
• Work flow plans/task lists
• Calculating amount of ingredients
• Checking for spoilage
• Hygiene
• Weighing and measuring
• Selecting cookery methods
• Food classifications
• Recipe percentages
• Presentation of plated food
• Garnishes

Unit 4  – Appetisers and salads

• Production requirements
• Selecting ingredients
• Contaminants
• Select, prepare and use equipment
• Sorting ingredients
• Cleaning and cutting ingredients
• Salads
• Herbs
• Meat, fish and seafood
• Cookery methods
• Presenting dishes

Unit 5  – Stocks, sauces and soups

• Select ingredients
• Food production requirements
• Stocks and sauces
• Select, prepare and use equipment
• Portion and prepare ingredients
• Prepare stocks, sauces and soups
• Thickening agents
• Convenience products
• Food quality adjustments
• Present and store soups, sauces and stocks
• Adjust presentation
• Environmental conditions

Unit 6  – Vegetable, fruit, egg and farinaceous dishes

• Food production requirements
• Select ingredients
• Vegetable, fruit and egg
• Farinaceous dishes
• Select, prepare and use equipment
• Select equipment
• Portion and prepare ingredients
• Cook vegetable, fruit, egg and farinaceous dishes
• Food quality adjustments
• Present and store dishes
• Adjust presentation
• Environmental conditions

Unit 7  – Seafood dishes

• Select ingredients
• Food production requirements
• Seafood products
• Select, prepare and use equipment
• Portion and prepare ingredients
• Seafood preparation
• Cookery methods
• Cook fish and shellfish
• Food quality adjustments
• Present fish and shellfish
• Adjust presentation
• Environmental conditions

Unit 8  – Meat dishes

• Food production requirements
• Selecting meat products
• Select, prepare and use equipment
• Knife safety
• Portion and prepare ingredients
• Meat cookery methods
• Cook meat dishes
• Food quality adjustments
• Present meat dishes
• Sauces and garnishes
• Adjust presentation
• Environmental conditions

Unit 9  – Special dietary requirements

• Clarify dietary requirements
• Select ingredients
• Cultural food requirements
• Health conditions of client
• Vegetarian / vegan requirements
• Health consequences
• Medical requirements
• Food allergies
• Ingredients that may cause allergic reactions
• Food additives
• Satisfy nutritional and special dietary requirements
• Special recipes
• Modifying recipes
• Fresh foods
• Optimum nutritional quality of dishes
• Children
• Aged clients
• Suppliers
• Cooking techniques
• Food presentation

Unit 10  – Coordinate cooking operations

• Food production requirements
• Menu items
• Cost
• Tools and equipment
• Deadlines
• Food quantities
• Portion control
• Customer requirements
• Food production processes
• Food nutrition
• Health standards
• Methods of cookery
• Food production requirements
• Types of cuisine
• Selecting recipes
• Standard yield / portion
• Menu recipe cards
• Food production personnel
• Work flow planning / schedule
• Mise en place
• Food preparation lists
• Calculate required food supplies
• Calculate commodities and food volume
• Stock records
• Food cost formula
• Variance and usage
• Stock control systems
• Check stores for availability and quantity
• Build-to amounts
• Depleted inventory
• Purchase additional stock
• Ordering systems
• Suppliers and vendors
• Quality selection process
• Kitchen operations
• Supervise food production
• Risk factors
• Hygiene and cleanliness
• Food flow
• Cooking and heating food
• Cooling and freezing
• Hazards
• Record keeping
• Standard Operating Procedures (SOPs)
• Team work and communication
• Work flow
• Workplace design
• Production sequence of food
• Kitchen sections
• Section production work lists
• Kitchen output quality
• Monitor food quality
• Quality control
• Food preparation
• Cooling and heating processes
• Safe food preparation
• Correct food preparation
• Consistent quality of food
• PDCA Cycle
• Organisational standards
• Timeliness
• Systems and procedures
• Using knives safely
• Final food checks
• Taste testing
• Problem-solving
• Leadership
• Standards and processing
• Food storage
• Cross-contamination
• Labelling and containers
• Stock rotation
• Food contamination
• Safety and hygiene