Food Safety

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

A practical placement is an important component of your course and allows you to prepare for the workplace by applying what you have learned in your course to the work environment.

It involves more than just observing what is happening in the host workplace as you will have specific activities to undertake while on the placement. Your trainer will inform you what you will need to complete to successfully complete the placement.

Learners are required to complete 48 service periods hours of practical placement at the end of the study.