Scheme of Work Academic Year: 2013-2014 Course / Module
VRQ Diploma in Professional Cookery – Riverside Restaurant production
Level
NVQ Level 3 / Level 2
Awarding Body
City and Guilds
Duration
34 weeks
Hours Per Week
4.5 (Wednesday 1000-1430) 4.5 (Friday 1600-21.00)
Tutor Aims of course
Stephen Jepson-Swallow / Bryan Townson •
This Scheme of work is based on seasonal menus and ingredients, the dishes included cover the criteria range for VRQ Diploma Level 2 Professional Cookery Units: Unit 707 Prepare and cook stocks, soups and sauces Unit 708 Prepare and cook fruit and vegetables Unit 709 Prepare and cook meat and offal Unit 710 Prepare and cook poultry Unit 711 Prepare and cook fish and shellfish Unit 712 Prepare and cook rice, pasta, grains and egg dishes Unit713 Produce hot and cold desserts and puddings Unit 714 Produce paste products Unit 716 Produce fermented dough products
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NVQ level 3 units incorporated into the scheme are:• • •
302 Develop productive working relationships with colleagues. (mandatory unit) 305 Maintain the health, hygiene, safety and security of the working environment. (mandatory unit) 203 Maintain food safety when storing, preparing and cooking food. (mandatory unit)
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332 334 335 337 339 340 342
Prepare, fish for complex dishes. Prepare, meat for complex dishes. Prepare, poultry for complex dishes. Cook and finish complex fish dishes. Cook and finish complex meat dishes. Cook and finish complex poultry dishes. Cook and finish complex vegetable dishes.