Produce Basic Meat Dishes Level 2

£20.00

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

Meat is often a core item in a meal.  This module covers preparation, cooking and finishing methods when producing basic meat dishes, including quality checks, temperature control and dealing with problems.  In addition to this, safe working practices and hygiene procedures will be introduced.

This Produce Basic Meat Dishes 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 h/601/4941

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 check the quality points in meat
  • Have knowledge of different cooking methods to produce meat dishes
  • Identify the correct temperatures for preparing and cooking meat
  • Know how to finish and present meat dishes
  • Identify healthy options when producing basic meat dishes

Course Content

Producing a Boiled Gammon Joint with Mashed Potatoes

i-Practice: Producing a Boiled Gammon Joint with Mashed Potatoes
i-Practice: Producing a Boiled Gammon Joint with Mashed Potatoes (Assessment)

Producing Steamed Pork Tenderloin Fillet with Roasted Vegetables

i-Practice: Producing Steamed Pork Tenderloin Fillet with Roasted Vegetables
i-Practice: Producing Steamed Pork Tenderloin Fillet with Roasted Vegetables (Assesment)

Producing Steak on the Griddling Pan with Wilted Spinach

i-Practice: Producing Steak on the Griddling Pan with Wilted Spinach
i-Practice: Producing Steak on the Griddling Pan with Wilted Spinach (Assessment)

Producing Meat and Vegetable Stew

i-Practice: Producing Meat and Vegetable Stew
i-Practice: Producing Meat and Vegetable Stew (Assessment)

Producing Braised Meat with Vegetables

i-Practice: Producing Braised Meat with Vegetables
i-Practice: Producing Braised Meat with Vegetables (Assessment)

Baking Meat Lasagne

i-Practice: Baking Meat Lasagne
i-Practice: Baking Meat Lasagne (Assessment)

Producing Roasted Lamb with New Potatoes

i-Practice: Producing Roasted Lamb with New Potatoes
i-Practice: Producing Roasted Lamb with New Potatoes (Assessment)

Stir Frying Meat

i-Practice: Stir Frying Meat
i-Practice: Stir Frying Meat (Assessment)

Shallow Frying Meat

i-Practice: Shallow Frying Meat
i-Practice: Shallow Frying Meat (Assessment)

Grilling Meat

i-Practice: Grilling Meat
i-Practice: Grilling Meat (Assessment)

Boiling Meat

i-Practice: Boiling Mea
t i-Practice: Boiling Meat (Assessment)

Steaming Meat

i-Practice: Steaming Meat
i-Practice: Steaming Meat (Assessment)

Organisational Licensing

The suite of Health and Social Care 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

Reviews

There are no reviews yet.

Be the first to review “Produce Basic Meat Dishes Level 2”

Your email address will not be published. Required fields are marked *