Contributing to Kitchen Control and Efficiency Level 2

£20.00

Price is per online user of this course. Applicable EU VAT is added.

It is essential to be smart and organised in the kitchen in order to run the kitchen smoothly.  This module concentrates on how to open and close the kitchen following the rules and regulations.  In addition to this, the module provides the information on how to control the resources and efficient usage of it.

This Contributing to Kitchen Control and Efficiency Level 2 course, from the Hospitality and Catering (Food Production and Cooking) Level 2 and 3 suite of online courses, is mapped to UK National Occupational Standards L/601/4996, L/601/5372, J/601/4768, A/601/4766.

See below for further information.

Sold By: Global Vocational Skills

Description

The course is completed via a five-stage learning process:

i-Practice:

i-Practice is a unique tool that simulates real world vocational activities in a virtual environment, bridging the gap between traditional textbook and workshop learning, enabling the development of practical skills.  It consists of two elements:

i-Practice (Training):  This guides you through a virtual activity with full instruction allowing you to acquire the necessary skills though the repetition of tasks.

i-Practice (Assessment):  This allows you to test your comprehension of the content.  You undertake the same activity as before but without instruction.  This enables you to apply what you have learnt, test your ability and set a benchmark to improve upon – ultimately working towards being job ready.

i-Ask:

i-Ask provides core knowledge delivered through visuals, text and audio

i-Check:

iCheck reinforces your comprehension with informal testing and clear results – helping you identify strong and weak areas of understanding

i-Test This is formal testing which summarises your results

Course Objectives

On completion of this topic you will be able to:

  • Understand how to operate the machinery safely
  • Have the knowledge of how to prioritise and plan your work
  • Know how to complete different types of kitchen documents
  • Identify the principles of controlling food resources
  • Know how to maintain an efficient use of the kitchen resources
  • Know how to open and close the kitchen

Course Content

Set Up and Close Kitchen:

i-Ask: Setting Up the Kitchen
i-Ask: Closing the Kitchen
i-Check: Setting Up and Closing the Kitchen
i-Test: Setting Up and Closing the Kitchen

Kitchen Documentation:

i-Ask: The Documents
i-Ask: Completing the Documents
i-Check: The Documents
i-Check: Completing the Documents
i-Test: Kitchen Documentation

Controlling Food Resources in the Kitchen:

i-Ask: Impact of Wastage and Importance of Organisation
i-Ask: Portion Control and Stock Management
i-Check: Impact of Wastage and Importance of Organisation
i-Check: Portion Control and Stock Management
i-Test: Controlling Food Resources in the Kitchen

Maintain an Efficient Use of the Kitchen Resources:

i-Ask: Waste and Its Impact
i-Ask: Waste Reduction and Disposal
i-Check: Waste and Its Impact
i-Check: Waste Reduction and Disposal
i-Test: Controlling Food Resources in the Kitchen

Contributing to Kitchen Control and Efficiency:

i-Ask: Recycling
i-Check: Recycling
i-Test: Recycling

Stock Rotation:

i-Practice: Preparing for New Stock Arrival, Rotation of Dry Goods
i-Practice: Preparing for New Stock Arrival, Rotation of Dry Goods (Assessment)
i-Practice: Rotation of Refrigerated Goods
i-Practice: Rotation of Refrigerated Goods (Assessment)
i-Practice: Rotation of Frozen Goods
i-Practice: Rotation of Frozen Goods (Assessment)
i-Practice: Rotation of High Risk Allergenic Goods
i-Practice: Rotation of High Risk Allergenic Goods (Assessment)

Set Up Prior to Service:

i-Practice: Checking Kitchen Setup and Equipment
i-Practice: Checking Kitchen Setup and Equipment (Assessment)
i-Practice: Preparing Ingredients Before the Service
i-Practice: Preparing Ingredients Before the Service (Assessment)

Clearing the Work Area after Service:

i-Practice: Clearing Food and Equipment After Service
i-Practice: Clearing Food and Equipment After Service (Assessment)
i-Practice: Clearing the Work Area After Service
i-Practice: Clearing the Work Area After Service (Assessment)

Organisational Licensing

The suite of Food Production and Cooking courses is available as an organisational licence – please enquire for details by emailing [email protected] or phoning 0844 854 9218.

Discounts

For multiple purchase discounts or to find out if discounts are available on mixed course purchases please phone a customer advisor on 0844 854 9218.

Payment Options

The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email [email protected]

Additional information

Subject

level

mobile-compatible

online-access-duration

resource-type

Available for immediate enrolment

Yes

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