Joint Learning | Professional Cookery

Professional Cookery

To achieve the SVQ candidates must complete a total of 14 Units.

Mandatory Units
Candidates must complete the following Units:

DR6N 04 1GEN1/04 Maintain a safe, hygienic and secure working environment
D78W 04 1GEN4/04 Contribute to effective teamwork (CfA)
DR78 04 2GEN3/05 Maintain food safety when storing, preparing and cooking food

Optional Units

Candidates must complete 11 of the following optional Units:

DR9C 04 2FP1/05 Prepare fish for basic dishes
DT8M 04 2FP2/05 Prepare shellfish for basic dishes
DR9H 04 2FP3/05 Prepare meat for basic dishes
DR9L 04 2FP4/05 Prepare poultry for basic dishes
DR9E 04 2FP5/05 Prepare game for basic dishes
DR9K 04 2FP6/05 Prepare offal for basic dishes
DR9P 04 2FP7/05 Prepare vegetable for basic dishes
DR4H 04 2FC1/05 Cook and finish basic fish dishes
DR4W 04 2FC2/05 Cook and finish basic shellfish dishes
DR4M 04 2FC3/05 Cook and finish basic meat dishes
DR4V 04 2FC4/05 Cook and finish basic poultry dishes
DR4K 04 2FC5/05 Cook and finish basic game dishes
DR4P 04 2FC6/05 Cook and finish basic offal dishes
DR4Y 04 2FC7/05 Cook and finish basic vegetable dishes
DR5R 04 2FC8/05 Cook-chill food
DR5W 04 2FC9/05 Cook-freeze food
DR8V 04 2FPC1/05 Prepare, cook and finish basic hot sauces
DT02 04 2FPC2/05 Prepare, cook and finish basic soups
DR7D 04 2FPC3/05 Make basic stock
DR9A04 2FPC4/05 Prepare, cook and finish basic rice dishes
DR90 04 2FPC5/05 Prepare, cook and finish basic pasta dishes
DR98 04 2FPC6/05 Prepare, cook and finish basic pulse dishes
DT03 04 2FPC7/05 Prepare, cook and finish basic vegetable protein
DR9V 04 2FPC8/05 Prepare, cook and finish basic egg dishes
DR9R 04 2FPC9/05 Prepare, cook and finish basic bread and dough products
DR95 04 2FPC10/05 Prepare, cook and finish basic pastry products
DR9T 04 2FPC11/05 Prepare, cook and finish basic cakes, sponges and scones
DR9W 04 2FPC12/05 Prepare, cook and finish basic grain dishes
DT0E 04 2FPC13/05 Prepare, cook and finish healthier dishes
DR8N 04 2FPC14/05 Prepare, cook and finish basic hot and cold desserts
DR8P 04 2FPC15/05 Prepare and present food for cold presentation
DR4C 04 2P&C1/05 Complete kitchen documentation
DT00 04 2P&C2/05 Set up and close kitchen
DR7F 04 2GEN2/05 Order stock
DR5L 04 1FPC8/05 Cook and finish simple bread and dough products

Professional Cookery: Patisserie and Confectionery

To achieve the SVQ candidates must complete a total of 12 Units

Mandatory Units

Candidates must complete the following Units:

DR6A 04 HS2 Establish and develop positive working relationships in hospitality
DR7A 04 HS4 Maintain the health, hygiene, safety and security of the working environment
DR78 04 2GEN3/05 Maintain food safety when storing, preparing and cooking food

Optional units

The candidate must complete nine of the following optional Units:

DT04 04 3FPC4/05 Prepare, cook and finish complex bread and dough products
DT05 04 3FPC5/05 Prepare, cook and finish complex cakes, biscuits, sponges and scones
DT07 04 3FPC6/05 Prepare, cook and finish complex pastry products
DT0L 04 3FPC7/05 Prepare, process and finish complex chocolate products
DT0N 04 3FPC8/05 Prepare, process and finish marzipan, pastillage and sugar products
DR85 04 3FPC12/05 Prepare and cook complex hot desserts
DR83 04 3FPC13/05 Prepare and cook complex cold desserts
DT0X 04 3FPC14/05 Produce sauces, fillings and coatings for complex desserts
DR68 04 3GEN1/05 Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
DR4D 04 HS3 Contribute to the control of resources
DR4E 04 HS9 Contribute to the development and introduction of recipes and menus
DT0E 04 2FPC13/05 Prepare, cook and finish healthier dishes

Professional Cookery Prepare and Cook

To achieve this qualification you must complete all of the following units
1G1 Maintain a safe, hygienic and secure working environment
1G4 Contribute to effective teamwork
2G3 Maintain food safety when storing, preparing and cooking food Plus candidates must complete three of the following optional units
2FC1 Cook and finish basic fish dishes 2FC3 Cook and finish basic meat dishes
2FC4 Cook and finish basic poultry dishes
2FC7 Cook and finish basic vegetable dishes Plus candidates must complete three of the following optional units
2FP1 Prepare fish for basic dishes
2FP3 Prepare meat for basic dishes
2FP4 Prepare poultry for basic dishes
2NF7 Prepare vegetables for basic dishes
Plus candidates must complete one of the following optional units �
2NFPC1 Prepare, cook and finish basic hot sauces
2NFPC2 Prepare, cook and finish basic soups
2NFPC3 Make basic stock