Curriculum Chef Level II

Published by
National Vocational and Technical Training Commission

Government of Pakistan
Headquarter
Plot 38, Kirthar Road, Sector H-9/4, Islamabad, Pakistan
www.navttc.org
Responsible
Director General Skills Standard and Curricula, National Vocational and Technical Training
Commission
National Deputy Head, TVET Sector Support Programme, Deutsche Gesellschaft für Internationale
Zusammenarbeit (GIZ) GmbH
Layout & design

SAP Communications
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TVET Sector Support Programme
URL links
Responsibility for the content of external websites linked in this publication always lies with their
respective publishers. TVET Sector Support Programme expressly dissociates itself from such
content.
This document has been produced with the technical assistance of the TVET Sector Support
Programme, which is funded by the European Union, the Federal Republic of Germany and the Royal
Norwegian Embassy and has been commissioned by the German Federal Ministry for Economic
Cooperation and Development (BMZ). The Deutsche Gesellschaft für Internationale Zusammenarbeit
(GIZ) GmbH in close collaboration with the National Vocational and Technical Training Commission
(NAVTTC) as well as provincial Technical Education and Vocational Training Authorities (TEVTAs),
Punjab Vocational Training Council (PVTC), Qualification Awarding Bodies (QABs)s and private
sector organizations.
Document Version
November, 2019
Islamabad, Pakistan
Introduction 3
Definition/ Description of the training programme for Cook 3
Purpose of the training programme 3
Overall objectives of training programme 3
Competencies to be gained after completion of course 3
Possible available job opportunities available immediately and later in the future 4
Trainee entry level 4
Minimum qualification of trainer 4
Recommended trainer: trainee ratio 4
Medium of instruction i.e. language of instruction 4
Laws and regulations 5
Duration of the course (Total time, Theory & Practical time) 5
Sequence of the modules 6
Summary – overview of the curriculum 8
Modules 13
Module 1: Maintain professional kitchen standards for food preparation and cooking
throughout the shift 13
Module 2: Demonstrate basic food preparation and cooking skills 25
Module 3: Prepare and cook vegetables 32
Module 4: Prepare, cook and finish meat, poultry and fish dishes 35
Module 5: Prepare and finish simple salad and fruit dishes 39
Module 6: Prepare, cook and finish pasta and rice dishes 41
Module 7: Prepare, cook and finish eggs and egg dishes 44
Module 8: Prepare and cook grain and pulse dishes 47
Module 9: Prepare and cook soups, stocks and sauces 50
Module 10: Prepare, bake and finish simple bread and dough products 53
Module 11: Prepare hot and cold sandwiches 56
Module 12: Prepare and finish simple sweet dishes 59
Module 13: Complete kitchen shift effectively 64
Module 14: Develop a new business 70
Complete list of tools and equipment 80
List of consumable supplies 84
Credit values 85
Introduction
Definition/ Description of the training programme for Cook
Cooks plan, organize, prepare and cook meals. While specific duties vary depending on the
type of establishment, it is the cook's responsibility to prepare and cook simple dishes that
are both appealing and nutritious. To present a prepared meal attractively is also a cook’s
responsibility.
Purpose of the training programme

The purpose of the Hospitality Cook course is to engage young people with a programme of
development that will provide them with the knowledge, skills and understanding to start this
career in Pakistan. The course has been developed to address specific issues, such as the
national, regional and local cultures, the work force availability within the country, and
meeting and exceeding the needs and expectations of their guests.
Overall objectives of training programme

The overall objectives of the Cook training programme are:
 Selecting tools and equipment used to prepare and cook simple dishes
 Weighing and measuring ingredients according to recipes
 Preparing and cooking food as required by guests’ orders
 Checking the quality of food before, during and after preparation and cooking
 Working hygienically and safely.
Competencies to be gained after completion of course

At the end of the course, the student must have attained the following competencies:
 Master basic food preparation and cooking processes and culinary techniques
 Apply food safety and hygiene regulations
 Maintain professional standards throughout shift
 Be aware of nutritional, economic and ecological requirements
 Prepare and cook vegetables
 Prepare, cook and finish meat, poultry and fish dishes
 Prepare and finish simple salad and fruit dishes
 Prepare and cook pasta and rice dishes
 Prepare and cook eggs and egg dishes
 Prepare and cook grain and pulses
 Prepare and cook soups, stocks and sauces
 Prepare, cook and finish simple bread and dough products
 Prepare hot and cold sandwiches
 Prepare and finish simple sweet dishes
 Clean kitchen equipment and cooking utensils
 Complete kitchen shift effectively
 Identify and pursue new business opportunities in the hospitality sector
Curriculum Document Level 2 Cook Page | 3

Possible available job opportunities available immediately and later in the
future
Cooks are employed in hotels, clubs, restaurants, catering firms, cafeterias, marriage halls,
caterers, institutions, homes, specialty food outlets and isolated camps. Self-employment by
founding an enterprise in this field of activity is possible as well. Some jobs for cooks are
seasonal and/or part-time. Experienced cooks may advance through promotions with the
same employer or by moving to more advanced positions with other employers. They can
become:
 Chefs
 Chef de Partie
 Sous-Chefs
 Executive Chefs
 Banquet Managers
 Caterers
 Food service administrators and coordinators
 Hotel Managers
 General Managers.
Trainee entry level

 Middle
 ALL ENTRANTS SHOULD HOLD A CURRENT MEDICAL CERTIFICATE
OR
 Trained and qualified as a cook for at least 3 months, with experience in a

commercial hospitality kitchen (eg hotel, restaurant, club, industrial canteen)
Trainees must also be competent English and numeracy.
Minimum qualification of trainer

Teaching staff should have at least three years’ experience in the role of Chef de Partie.
They should also hold or be working towards a formal teaching qualification.
Other formal qualifications in the hospitality industry would be useful in addition to the above.
Trainers must be competent at Level 3 in English and numeracy.
Recommended trainer: trainee ratio

The recommended maximum trainer: trainee ratio for this programme is 1 trainer for 20
trainees.
Medium of instruction i.e. language of instruction

Instruction will be Urdu and English. For employment in the Middle East, some Arabic
expressions will be helpful. It will also be helpful to develop knowledge of French terminology
for the hospitality industry.

Laws and regulations
Training providers must ensure they keep up to date with laws, standards and regulations –
at both national and regional levels – relating to health and safety, food safety, guest rights
and other relevant issues. These currently include:
 The Pure Food Ordinance 1960

 Pakistan Hotels and Restaurant Act 1976
 Pakistan Standards and Quality Control Authority Act 1996
 Factories Act 1934
 Punjab Factories Rules 1978
 Sindh Factories Rules 1975
 North-West Frontier Province Factories Rules 1975
 West Pakistan Hazardous Occupations Rules 1963
 Mines Act 1923
 Provincial Employees Social Security (Occupational Diseases) Regulation
1967
 Workmen Compensation Act 1923 and Rules 1961
 Dock Labourers Act 1934
 Hazard Analysis and Critical Control Points (HACCP)
 Occupational Health and Environmental Safety (OH & ES)
 Information Management Systems
 IS14001
 ISO22000
 Risk Management
 Provincial Food Authority
The team of staff responsible for delivery of the Hospitality Cook curriculum must familiarise
themselves with laws and regulations that relate to their area of teaching and ensure that
learners know and understand how to comply with and meet their responsibilities. Learning
units will refer to the above list where appropriate.
Duration of the course (Total time, Theory & Practical time)

This curriculum comprises 14 modules. The recommended delivery time is 400 hours.
Delivery of the course could therefore be full time, 5 days a week, for 6 months. Training
providers are at liberty to develop other models of delivery, including part-time and evening
delivery.
The full structure of the course is as follow:

Theory1 Workplace2 Total
Module Days/hours Days/hours hours
Module 1: Maintain professional kitchen
standards for food preparation and 6 24 30
cooking throughout the shift
Module 2: Demonstrate basic food
12 48 60
preparation and cooking skills
Module 3: Prepare and cook vegetables 5 20 25
Module 4: Prepare, cook and finish
8 32 40
meat, poultry and fish dishes
Module 5: Prepare and finish simple
3 12 15
salad and fruit dishes
5 20 25
pasta and rice dishes
3 12 15
eggs and egg dishes
Module 8: Prepare and cook grain and
5 20 25
pulse dishes
Module 9: Prepare and cook soups,
7 28 35
stocks and sauces
Module 10: Prepare, bake and finish
5 20 25
simple bread and dough products
Module 11: Prepare hot and cold
2 8 10
sandwiches
Module 12: Prepare and finish simple
5 20 25
sweet dishes
Module 13: Complete kitchen shift
6 24 30
effectively
Module 14: Developing a new business 8 32 40
Sequence of the modules

This qualification is made up of 14 modules. Ten modules relate to preparation, cooking and
finishing of particular dishes, for example Module 3: Prepare and cook vegetables; or Module
8: Prepare and cook grain and pulse dishes. A suggested distribution of these modules is
presented overleaf. This is not prescriptive and training providers may modify this if they wish.
There are three further modules relating to general skills that a cook must have: Module 1:
Maintain professional kitchen standards for food preparation and cooking throughout the shift;
Module 2: Introduction to food preparation and Developing a new business cooking; and
Module 13: Complete kitchen shift effectively. These are interdependent with the preparation
and cooking modules and need to be delivered in parallel. This is illustrated in the distribution
1
Learning Module hours in training provider premises
2
Training workshop, laboratory and on-the-job workplace

table. One final module – Module 14: Developing a new business – can be delivered at any
stage. The distribution table suggests that this should be delivered at the end of the course.
Each module covers a range of learning components. These are intended to provide detailed
guidance to teachers (for example the Learning Elements component) and give them
additional support for preparing their lessons (for example the Materials Required component).
The detail provided by each module will contribute to a standardised approach to teaching,
ensuring that training providers in different parts of the country have clear information on what
should be taught. Each module also incorporates the cultural background of Pakistan,
including specialist features and dishes that make this qualification unique to Pakistan’s
needs.
The distribution table is shown below:
Module 3: Module 5: Prepare

Prepare and and finish simple
cook salad and fruit
vegetables dishes
Module 9: Prepare
Module 4: and cook soups,
Prepare, cook stocks and sauces
and finish
meat, poultry Module 6: Prepare,
and fish cook and finish
dishes pasta and rice Module 1:
dishes Maintain
professional Module 2:
Module 8: kitchen Demonstrate Module 13:
Module 7: Prepare, standards basic food Complete
Prepare and
cook and finish for food preparation kitchen shift
cook grain
eggs and egg preparation and cooking effectively
and pulse
dishes and cooking skills
dishes
throughout
the shift
Module 10:
Prepare,
bake and Module 11: Prepare
finish simple hot and cold
bread and sandwiches
dough
products
Module 12:
Module 14:
Prepare and
Developing a new
finish simple
business
sweet dishes

Summary – overview of the curriculum
Module Title and Aim Learning Units Theory Workplace Timeframe of
Days/hours Days/hours modules
LU1: Ensure personal hygiene and chef’s uniform for
Module 1: Maintain
kitchen operations meets organisational requirements
professional kitchen LU2: Maintain the health, safety and security of the kitchen
standards for food working environment
preparation and cooking LU3: Check quality and quantity of food and maintain
throughout the shift kitchen and food safety standards at every level of food
handling 6 24 30
Aim: The aim of this module LU4: Ensure wastage from kitchen operations is minimized
is to develop basic
knowledge, skills and
understanding of
professional kitchen
standards need to be
maintain throughout the shift
Module 2: Demonstrate LU1: Understand how to assemble food and equipment to
basic food preparation and prepare and cook simple dishes, with guidance from Chef
cooking skills de Partie and other associates
Aim: The aim of this module LU2: Understand how to prepare simple dishes for
is to develop general cooking, with guidance from Chef de Partie and other
knowledge, skills and associates
understanding to prepare, LU3: Understand how to cook simple dishes, with
cook and finish different guidance from Chef de Partie and other associates
12 48 60
dishes. This module is LU4: Understand how to present simple dishes for service,
intended to be delivered with guidance from Chef de Partie and other associates
alongside each of the main
cooking modules. It contains
common elements that
students need to implement
throughout their practical
work.

LU1: Use basic methods and equipment (under indirect
Module 3: Prepare and
supervision from Chef de Partie and other associates) to
cook vegetables prepare vegetables for cooking
Aim: The aim of this module LU2: Use basic methods and equipment (under indirect
supervision from Chef de Partie and other associates) to 5 20 25
is to develop basic
knowledge, skills and cook vegetables
understanding to prepare, LU3: Present vegetables for service following guidance
cook and finish vegetables
Module 4: Prepare, cook
and finish meat, poultry and prepare meat, poultry and fish dishes for cooking
fish dishes LU2: Use basic methods and equipment (under indirect
Aim: The aim of this module supervision from Chef de Partie and other associates) to 8 32 40
to develop basic knowledge, cook and finish meat, poultry and fish dishes
skills and understanding to LU3: Present meat, poultry and fish dishes for service
prepare, cook and finish following guidance
meat, poultry and fish dishes
LU1: Assemble food and equipment to prepare and finish
simple salad and fruit dishes
finish simple salad and fruit LU2: Use basic methods and equipment (under indirect
dishes supervision from Chef de Partie and other associates) to
Aim: The aim of this module prepare simple salad and fruit dishes 3 12 15
to develop basic knowledge, LU3: Finish and present simple salad and fruit dishes for
skills and understanding to service following guidance
prepare, simple salad and
fruit dishes

cook pasta and rice dishes prepare, cook pasta dishes for cooking
to develop basic knowledge,
skills and understanding to prepare and cook rice dishes
prepare, pasta and rice LU3: Present pasta and rice dishes for service following
dishes guidance
cook eggs and egg dishes prepare, edge & edge dishes for cooking
skills and understanding to prepare and cook egg dishes
prepare and cook eggs and LU3: Present eggs and egg dishes for service following
egg dishes guidance
cook grain and pulse dishes prepare grains and pulses for cooking
skills and understanding to cook grains and pulses
prepare and cook grain and LU3: Present grains and pulses for service following
pulse dishes guidance
cook soups, stocks and prepare soups, stocks and sauces for cooking
sauces LU2: Use basic methods and equipment (under indirect
Aim: The aim of this module supervision from Chef de Partie and other associates) to 7 28 35
to develop basic knowledge, cook and finish soup, stock and sauce ingredients dishes
skills and understanding to LU3: Present soups, stocks and sauces for service
prepare and cook soups, following guidance
stocks and sauces
Module 10: Prepare, bake
and finish simple bread and prepare simple bread and dough products for cooking
dough products LU2: Use basic methods and equipment (under indirect
Aim: The aim of this module supervision from Chef de Partie and other associates) to
bake and finish ingredients for simple bread and dough 5 20 25
products dishes
skills and understanding to LU3: Present simple bread and dough products for service
prepare, bake and finish following guidance
simple bread and dough
products
Module 11: Prepare hot and
cold sandwiches prepare hot sandwiches
to develop basic knowledge, supervision from Chef de Partie and other associates) to 2 8 10
prepare cold sandwiches
skills and understanding to
LU3: Present hot and cold sandwiches for service following
prepare, hot and cold guidance
sandwiches
finish simple sweet dishes prepare and finish simple cakes
to develop basic knowledge, supervision from Chef de Partie and other associates) to 5 20 25
prepare and finish simple pastries
prepare and finish simple supervision from Chef de Partie and other associates) to
sweet dishes prepare and finish simple sweets and gâteaux

LU1: Clear kitchen work area of equipment and food
Module 13: Complete
products
kitchen shift effectively LU2: Ensure that all kitchen equipment and surfaces are
Aim: The aim of this module cleaned and sanitized
to develop basic knowledge, LU3: Ensure all surplus food, equipment and materials are 6 24 30
returned from the kitchen to the appropriate department
LU4: Hand over to next kitchen shift if appropriate
Complete kitchen shift
effectively
LU1: Identify business opportunities in the hospitality
Module 14: Developing a
sector
new business LU2: Develop the structure of the new hospitality business
Aim: The aim of this module LU3: Communicate the new hospitality business’s services
to guests 8 32 40
is to develop the knowledge,
LU4: Negotiate arrangements for the new hospitality
business
develop a new business

Modules
Module 1: Maintain professional kitchen standards for food preparation and cooking throughout the shift
Objective of the module: The aim of this module is to develop basic knowledge, skills and understanding of professional kitchen standards that
need to be maintained throughout the shift.
Duration 30 hours Theory: 06 hours Practical: 24 hours
Learning Unit Learning Outcomes Learning Elements Duration Materials Required Learning Place
LU1: The student will be able to: The importance of having Total: Equipment and materials For theoretical
clean hair, skin and nails, for washing hands, learning:
Ensure personal Keep hair, skin and nails clean 8 hours
for hygiene purposes, including antibacterial Class room with
hygiene and and hygienic
including preventing Theory: soap, suitable wash basin, multimedia aid, audio-
chef’s uniform for
Follow the recommended contamination of food being paper towels or air dryer visual facilities and flip
kitchen 1 hours
procedures for washing hands prepared or cooked charts
operations meets Chef’s uniform according
at all appropriate times Practical: For practical
organisational Recommended procedures to job requirements (black
requirements Avoid unsafe behaviour that for washing hands at all 7 hours trousers, white chef’s learning:
could contaminate the food appropriate times, including jacket, white chef’s cap, EITHER
being prepared or cooked wash hands for at least 20 white neckerchief, white
Training Kitchen
seconds with antibacterial apron, safety trainers or
Report any cuts, boils, grazes, soap, washing whole hands boots, disposable gloves) OR
injuries, illness and infections thoroughly including the
promptly to the appropriate Hazard analysis and Access to a
back of the hand, fingers,
person critical control points commercial kitchen for
wrists, and forearms, palms
(HACCP) standards training purposes (for
Select appropriate chef’s and between fingers, where
bacteria and pathogens example hotels,
uniform and headgear in line Organizational guidelines
tend to collect, dry in a restaurants, cafés,
with manufacturer's for personal hygiene
sanitary manner: clean, clubs, industrial
instructions and organisational
unused paper towels or canteens, non-
procedures
automatic hand dryer commercial
Wear chef’s uniform and organizations, similar
headgear that is clean, fit for Avoiding unsafe behaviour, establishments)
use and worn correctly including spitting, smoking,
touching own face, nose or
mouth, blowing nose,

scratching, chewing gum
and eating, in order to
prevent any contamination
of food, equipment or work
surfaces; organisational
standards for safe
behaviour in the kitchen
The importance of reporting
cuts, grazes and skin
conditions to the
appropriate person
(including Chef de Partie or
other supervisor/manager),
to avoid any risk of
spreading infection
illnesses and infections,
particularly stomach
illnesses, to the appropriate
person (including Chef de
Partie or other
supervisor/manager), to
avoid the spread of food-
borne illnesses to
associates and/or guests
Types of chef’s uniform
which are appropriate to the
task being carried out,
including to protects the
cook from spillages and to

show any guests the

hygiene values of a kitchen
National and organisational
requirements for wearing
chef’s uniform
The importance of ensuring
that the chef’s uniform and
headgear being used is
clean and fit for use and
changed when necessary in
line with organisational
procedures, to present a
professional image and to
avoid possible
contamination of food
through germs carried on
dirty clothing
LU2: The student will be able to: The importance of working Total: Different types of For theoretical
in a healthy, safe and emergency notices learning:
Maintain the Maintain a safe, hygienic and 10 hours
hygienic way, including Class room with
health, safety secure kitchen working Standard operating
working tidily, following Theory: multimedia aid, audio-
and security of environment procedures for
proper procedures and visual facilities and flip
the kitchen 2 hours occupational health and
Keep a look out for hazards in instructions, in order to charts
working safety
the kitchen avoid accidents, ensure Practical:
environment For practical
food is safely prepared and Fire equipment
Identify any hazards or 8 hours learning:
cooked, and that there is no
potential hazards in the kitchen First aid equipment EITHER
risk to the guest
and deal with these correctly
Equipment for contacting Training Kitchen
Taking personal
Report any accidents or near responsibility, including security, including OR
accidents quickly and taking reasonable care of telephones and other
accurately to the proper own safety and the safety of electronic devices Access to a
person others, following Standard commercial kitchen for
training purposes (for
Deal with problems and Operating Procedures for Logbooks for recording example hotels,
unexpected situations in an safe working practice, accidents and incidents restaurants, cafés,
appropriate manner informing Chef de Partie of clubs, industrial
Organisational procedures
anything that might be canteens, non-
Practise emergency for dealing with problems,
unsafe or cause an accident commercial
procedures correctly including accidents, fire,
organisations, similar
Sources of information evacuations
establishments)
about health, hygiene and
Organisational procedures
safety in the kitchen,
for dealing with
including Standard
emergencies
Operating Procedures for
kitchen, manuals, data Contact details for
sheet and instructions from colleagues, supervisors
manufacturers and
suppliers, websites, training Organisational guidelines
materials for responding to and
reporting accidents
Features of a healthy
workplace, including Chef’s uniform according
suitable size; adequate to job requirements (black
lighting, heating and trousers, white chef’s
ventilation; safe floors, jacket, white chef’s cap,
stairs, doors and windows; white neckerchief, white
appropriate equipment that apron, safety trainers or
is regularly maintained; boots, disposable gloves)
sufficient storage facilities;
hygienic disposal facilities,
assembly point for
evacuations
Working with hazardous
substances, including
cooking oil, gels or spirits,
cleaning chemicals
Reducing the risk of
working with hazardous
substances, including
proper training using
hazardous substances,
using appropriate protective
equipment (including
gloves, goggles, masks),
putting warning signs out,
using safe working methods
Types of hazards to be
found in the kitchen,
including slips; trips and
falls; strains and sprains;
sharp objects; cuts and
lacerations; burns; hot
liquids and surfaces;
moving heavy items;
working fast; fire risks
(including hot stoves,
electrical equipment);
likelihood and potential
impact of hazard
Methods to deal with
hazards correctly, including
providing and using chef’s
uniform; non-slip flooring;
working tidily, following
proper procedures, warning
others when necessary,
providing additional training
to use equipment and
machinery correctly;
maintaining equipment and

machinery; adapting the
workflow
The importance of warning
other people (including
verbally, using warning
notices) about hazards, to
avoid accidents and injuries
Types of emergencies that
may happen in the kitchen
(including fire, flood,
accidents, gas leaks), and
dealing with these,
including supporting
associates in taking action
within own responsibility,
evacuating the area or
building
The location of first aid
equipment and the name of
the first-aider in the kitchen
The importance of following
fire safety laws (following
safe working practice,
preventing the build-up of
rubbish, ensuring that
flammable materials are not
at risk, not smoking except
in designated areas), to
avoid risk to the lives of
associates / guests and the
fabric of the building

The organisation's
emergency procedures, in
particular for illness, fire,
security, external
emergency, tackling the
emergency using relevant
equipment (fire, first aid)
Following emergency
procedures, including
alerting others, following
instructions, taking action
all usual/non-routine
incidents (including
accidents, spillages,
arguments, dangerous work
practices, theft) to the
appropriate person
(including Chef de Partie of
other supervisor/manager),
to alert them to actions they
may need to take
Ensuring relevant
information is recorded in
logbooks, including
appropriate detail, people
involved, time, actions
taken, to ensure efficient
operation
LU3: The student will be able to: Check that the food is of the Total: Example notes from daily For theoretical
required weight, in order to briefing learning:
Check quality Check the delivery from stores 08 hours
ensure appropriate Class room with
and quantity of to ensure that the quantity of
food and food delivered is sufficient for quantities of dishes can be Theory: Recipes and methods of multimedia aid, audio-
maintain kitchen the number of covers expected prepared preparation and cooking visual facilities and flip
02 hours
and food safety charts
Check that food is delivered at Check that food is being Organisational guidelines
standards at Practical:
the correct temperature kept at an appropriate for checking the quality For practical
every level of
temperature, to avoid 06 hours and quantity of food learning:
food handling Ensure that any packaged
potential food spoilage EITHER
food does not exceed its ‘sell- Standard operating
by’ or ‘use-by’ dates Check that food flavour, procedures for quality Training Kitchen
texture and aroma is of control of food and safety
Inform Chef de Partie if there OR
acceptable quality, to
are any problems with the HACCP standards
ensure safe preparation and Access to a
quantity or quality of food
cooking Food safety guidelines commercial kitchen for
Check that sufficient food Chef’s uniform according
example hotels,
and other ingredients to to job requirements (black
restaurants, cafés,
meet the requirements for trousers, white chef’s
clubs, industrial
the number of covers jacket, white chef’s cap,
canteens, non-
expected are available, to white neckerchief, white
commercial
avoid being unable to apron, safety trainers or
provide a full service to food boots, disposable gloves)
establishments)
outlets
Understanding basic
nutrition, including
carbohydrates (to provide
energy), proteins (including
amino acids, for growing
and repairing tissues), fats
(for energy and certain
vitamins), vitamins and
minerals 9for general
health), fibre (to aid
digestion), water (to aid
digestion and most other
body processes

Problems with food quantity

(too much or too little) or
quality (including
appearance (size, shape,
colour, gloss, consistency),
texture, taste, flavour, fresh
smell
Risks from causes of food
poisoning, including
chemicals, viruses, moulds,
physical contaminants;
micro-organisms
Steps to avoid food
poisoning, including
handling food hygienically,
preparing and cooking food
carefully, storing food in the
correct manner, keeping all
food preparation areas
clean, avoiding cross-
contamination (direct,
indirect or by drip), cooking
all food thoroughly
Addressing problems with
food quantity or quality,
including re-ordering from
stores or suppliers
Standards for ensuring
personal hygiene meets
organisational requirements
Preparing food for storage
and putting it in the correct
storage area as quickly as

necessary to maintain its
safety
Making sure storage areas
are clean, suitable and
maintained at the correct
temperature for the type of
food
Using appropriate systems
to manage stock (including
First In First Out – FIFO;
Last In First Out – LIFO;
Last In Last Out – LILO)
according to organisational
policy
LU4: Identify opportunities for The impact of kitchen Total: Organisational policy and For theoretical
reducing waste waste, including lost procedures for disposing of learning:
Ensure wastage 04 hours
income through food being waste Class room with
from kitchen Follow organisational policies
thrown away, cost of waste Theory: multimedia aid, audio-
operations is and procedures for managing Tools and equipment for
removal to the organisation, visual facilities and flip
minimized and reducing waste 1 hours disposing of waste,
impact on the environment, charts
including waste disposal
Dispose of waste in line with potential to attract pests Practical: units, recycling bins For practical
organisational procedures learning:
Disposing of kitchen waste 3 hours Standard Operating
promptly, hygienically and EITHER
Procedures for kitchen
appropriately, including
department and for waste Training Kitchen
disposal or recycling as
handling
appropriate OR
Chef’s uniform according
Opportunities for waste Access to a
to job requirements (black
reduction in the kitchen, commercial kitchen for
trousers, white chef’s
including careful weighing / training purposes (for
jacket, white chef’s cap,
measuring / portioning, example hotels,
white neckerchief, white
checking and using stock restaurants, cafés,
before it deteriorates, apron, safety trainers or clubs, industrial

storing food and dishes boots, disposable gloves) canteens, non-
correctly commercial
Opportunities for avoiding
establishments)
and reducing kitchen waste
through reuse and
recycling, including using
unwanted dishes for staff
while they are fresh,
following direction from
Chef de Partie on adapting
recipes to use food
appropriately, checking
refrigerator and freezer
temperatures, packaging
food for storage carefully
Potential barriers that may
limit waste avoidance and
reduction in the kitchen,
including poor training,
failure to follow proper
procedure, broken or
missing waste disposal
equipment, poor portion
control, poor refrigerator
control
Roles and responsibilities
for kitchen associates to
support waste minimisation,
including taking own
responsibility for managing

waste in own kitchen work

area
Training needs and training
for those kitchen associates
responsible for reducing
waste
Benefits achieved through
kitchen waste reduction
measures, including cost
reductions for the
organisation, improved
profitability, tidy work areas,
benefits for the
environment

Module 2: Demonstrate basic food preparation and cooking skills
Objective of the module: The aim of this module is to develop general knowledge, skills and understanding to prepare, cook and finish different dishes.
This module is intended to be delivered alongside each of the main cooking modules. It contains common elements that students need to implement
throughout their practical work.
LU1: The student will be able to: Reading the recipe to Total: Recipes to determine what For theoretical
determine what food and food, other ingredients and learning:
Understand how Understand how to assemble 15 hours
equipment is needed equipment is needed Class room with
to assemble food food, ingredients and
Theory: multimedia aid, audio-
and equipment to equipment required to prepare, Developing awareness of Pre-preparation
visual facilities and flip
prepare and cook cook and finish dishes as the nutritional values of 3 hours equipment: including sets
charts
simple dishes, required different foods, including of knives (different types),
with guidance calories, carbohydrates, Practical: peeling knives, carving For practical
Understand the need to defrost learning:
from Chef de amino acids (for proteins), 12 hours knives, chef knives, etc,
ingredients prior to preparation
Partie and other essential fatty acids, graters, measuring scale, EITHER
associates Know how to select minerals and trace refrigerators, freezers,
Training Kitchen
appropriate equipment needed minerals, vitamins, chopping boards (different
to prepare, cook and finish roughage / dietary fibre colours – refer to HACCP OR
dishes regulations): red – raw
Storage of food prior to Access to a
meat; blue – raw fish;
Understand how to check that preparation, including dry commercial kitchen for
yellow – cooked meat;
ingredients meet type, quality store, refrigerator (maintain training purposes (for
green – salad and fruit;
and quantity requirements temperature from 3 to 5 example hotels,
brown – vegetables; white
prior to preparation and degrees), freezer (maintain restaurants, cafés,
– bakery and dairy
cooking temperature from -18 clubs, industrial
to -20 degrees) Utensils: including pans canteens, non-
(large, small, medium), commercial
Storing fresh and frozen
bowls, sets measuring organisations, similar
ingredients correctly before
spoons, forks, bread slicer, establishments)
cooking
mixers (large, small),
blenders, toasters, tin

Storage of equipment, openers, peelers, potato

including store cupboards, cutters, choppers, mincing
in kitchen preparation machine, bone saw
areas, on shelves near work cutters, patties maker,
area beaters, mashers, baking
trays
The importance of
defrosting ingredients as Cooking equipment:
required before preparation including burners/stoves,
and cooking (including each ovens (convection
defrosting naturally or using oven, deck oven),
a microwave following microwaves oven, grill,
directions on packaging), to tilting pan, steamer,
ensure they are safe for use salamander, Panini
machine, blender heavy
Checking that ingredients
duty, bread pans, bun
are fit for preparation and
pans, baguette pans,
cooking, using the
juicers, juice extractor,
appropriate quality
deep fryer, rolling pins,
specification, including
pastry brushes
appearance (size, shape,
colour, gloss, consistency), Presentation equipment:
texture, taste, flavour, fresh including plates, platters,
smell) silver salvers, serving
dishes, sauceboats
Weighing and measuring
ingredients accurately in Chef’s uniform according
order to prepare and cook to job requirements (black
dishes trousers, white chef’s
Checking for and resolving
problems with the
apron, safety trainers or
ingredients, including
boots, disposable gloves)
physical contamination
(including hairs, dust, other Nutritional values charts
foreign bodies), and

chemical contamination
(including mould, fungus,
bacteria)
Seeking guidance from
Chef de Partie and other
associates when
appropriate
Compliance with relevant
regulations and standards
(see Introduction)
LU2: The student will be able to: Preparation requirements: Total: Recipes to determine what For theoretical
including recipe, quantity food, other ingredients and learning:
Understand how Understand the requirements 15 hours
required, special equipment is needed Class room with
to prepare simple for preparing dishes for
ingredients, washing hands, Theory: multimedia aid, audio-
dishes for cooking Pre-preparation
sanitizing work surfaces visual facilities and flip
cooking, with 3 hours equipment: including sets
Know how to use tools and and equipment as required, charts
guidance from of knives (different types),
equipment for preparing washing hands Practical:
Chef de Partie peeling knives, carving For practical
different dishes correctly learning:
and other Carrying out the appropriate 12 hours knives, chef knives, etc,
associates Know the appropriate methods preparation methods graters, measuring scale, EITHER
to prepare different dishes for correctly, including beating, refrigerators, freezers,
Training Kitchen
cooking blending, clarification, chopping boards (different
cleaning, cooling, cutting, colours – refer to HACCP OR
Understand how to check that defrosting, dicing, dipping, regulations)
preparation of ingredients flavouring, grading, Access to a
meets quality requirements Utensils: including pans commercial kitchen for
greasing, kneading,
(large, small, medium), training purposes (for
marinating , measuring,
bowls, sets measuring example hotels,
mixing, moistening, pan
spoons, forks, bread slicer, restaurants, cafés,
greasing, polishing,
mixers (large, small), clubs, industrial
portioning, pre washing,
blenders, toasters, tin canteens, non-
proofing, sanitizing,
openers, peelers, potato commercial
seasoning, sheeting, slicing,
cutters, choppers, mincing
machine, bone saw
sorting, spraying, trimming, cutters, patties maker, organisations, similar

washing beaters, mashers, baking establishments)
trays
The importance of using the
correct tools and equipment Chef’s uniform according
(as directed by the recipe), to job requirements (black
to prepare different dishes, trousers, white chef’s
to ensure preparation is of jacket, white chef’s cap,
the correct standard white neckerchief, white
Quality requirements
following preparation,
including appearance (size,
shape, colour, gloss,
consistency), texture, taste,
flavour, fresh smell
associates when
appropriate
(see Introduction)
LU3: The student will be able to: Understanding the effect of Total: Cooking equipment: For theoretical
different cooking processes burners, stoves, ovens, learning:
Understand how Understand the requirements 15 hours
on different (convection oven, deck Class room with
to cook simple for cooking different dishes
ingredients/dishes and their Theory: oven), microwaves, grills, multimedia aid, audio-
dishes, with
Know how to use tools and nutritional value tilting pan, steamers, visual facilities and flip
guidance from 3 hours
equipment to cook different salamander, pans, deep charts
Chef de Partie Cooking requirements:
dishes correctly Practical: fryer
and other including recipe, quantity For practical
associates Know the appropriate methods required, special 12 hours Chef’s uniform according learning:
to cook different dishes requirements to job requirements (black EITHER
Understand how to combine Carrying out the appropriate jacket, white chef’s cap, Training Kitchen
main ingredients with other cooking methods correctly, white neckerchief, white
OR
ingredients including dry cooking apron, safety trainers or
methods (sautéing, pan boots, disposable gloves) Access to a
Know how to check that dishes
frying, deep frying, grilling, commercial kitchen for
have the correct flavour,
roasting, griddling, baking, training purposes (for
consistency and quantity
baking, blind baking, example hotels,
Know how to check that scrambling), moist cooking restaurants, cafés,
cooking of different dishes methods (simmering, clubs, industrial
meets quality requirements boiling, steaming, poaching, canteens, non-
simmering, boiling, commercial
steaming), combination organisations, similar
cooking methods (braising, establishments)
stewing)
The importance of using the
correct tools and equipment
(as directed by the recipe),
to cook different dishes, to
ensure cooking is of the
correct standard
Combining other
ingredients, including herbs
and spices, sauces, salt,
cream, sugar, milk
Quality requirements for
cooked different dishes,
including appearance (size,
shape, colour, gloss,
consistency), texture, taste,
flavour, fresh smell, taste,
colour, appearance, cooked
according to requirements,

quantity (as required by

daily briefing)
associates when
appropriate
(see Introduction)
LU4: The student will be able to: The importance of using the Total: Presentation equipment: For theoretical
correct tools and equipment plates, platters, silver learning:
Understand how Understand the importance of 15 hours
(as directed by the recipe), salvers, serving dishes, Class room with
to present simple holding and serving different
to finish dishes, to ensure Theory: sauceboats multimedia aid, audio-
dishes for dishes at correct temperature
finishing is of the correct visual facilities and flip
service, with 3 hours Details of requirements,
Understand how to safely store standard charts
guidance from including food check from
cooked dishes and ingredients Practical:
Chef de Partie Correct temperatures for food outlet For practical
not for immediate use
and other holding and serving 12 hours learning:
Chef’s uniform according EITHER
associates different dishes (above 63
degrees), checking with a
trousers, white chef’s Training Kitchen
temperature probe;
maximum holding time of 90 OR
minutes
apron, safety trainers or Access to a
Seeking guidance from boots, disposable gloves) commercial kitchen for
Chef de Partie and other training purposes (for
associates when example hotels,
appropriate restaurants, cafés,
clubs, industrial
canteens, non-
commercial
(see Introduction)
establishments)

Module 3: Prepare and cook vegetables
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, cook and finish vegetables
LU1: The student will be able to: Food and ingredients: Total: Pre-preparation For theoretical
vegetables including root equipment: knives learning:
Use basic Identify requirements for 10 hours
vegetables, bulbs, flower (different types), peeling Class room with
methods and preparing vegetables for
heads, fungi, tubers, leaves, Theory: knives, carving knives, multimedia aid, audio-
equipment (under cooking
stems, vegetable fruits, chef knives, etc, graters, visual facilities and flip
indirect 2 hours
Assemble food, ingredients squashes fresh peas, beans measuring scales, charts
supervision from
and equipment required to and seeds; Other Practical: refrigeration, chopping
Chef de Partie For practical
prepare, cook and finish ingredients including boards (different colours –
and other 8 hours learning:
vegetables cooking oil, cooking salt, refer to HACCP
associates) to EITHER
herbs, spices, seasoning regulations), utensils
prepare Use tools and equipment for including pans, bowls, Training Kitchen
vegetables for preparing vegetables correctly Pre-preparation methods:
spoons and forks,
cooking washing, cleaning, OR
Use appropriate methods to aluminium foils, cling film,
measuring, trimming,
prepare vegetables for cooking gloves, markers, date and Access to a
slicing, dicing, cube cutting,
time stickers, mixer, commercial kitchen for
Check that preparation of portioning, grating, julienne
blender, tin opener, peeler, training purposes (for
vegetables meets quality and other styles of cutting
potato cutter, chopper, example hotels,
requirements mixing, blending,
masher restaurants, cafés,
seasoning, storing prepared
ingredients correctly in a Chef’s uniform according clubs, industrial
refrigerator, disposing of to job requirements (black canteens, non-
waste trousers, white chef’s commercial
jacket, white chef’s cap, organisations, similar
white neckerchief, white establishments)

LU2: The student will be able to: Food and ingredients: Total: Cooking equipment: For theoretical
vegetables including root burners, stoves, ovens, learning:
vegetables, bulbs, flower (convection oven, deck Class room with
methods and cooking vegetables
heads, fungi, tubers, leaves, Theory: oven), microwaves, grills, multimedia aid, audio-
equipment (under
Use tools and equipment to stems, vegetable fruits, tilting pan, steamers, visual facilities and flip
indirect 02 hours
cook vegetables correctly squashes fresh peas, beans salamander, pans, deep charts
supervision from
and seeds; Other Practical: fryer
Chef de Partie Use appropriate methods to For practical
ingredients including
and other cook vegetables 08 hours Chef’s uniform according learning:
cooking oil, cooking salt,
associates) to to job requirements (black EITHER
Combine vegetable ingredients herbs, spices, seasoning
cook vegetable trousers, white chef’s
with other ingredients Training Kitchen
Dry cooking methods: jacket, white chef’s cap,
Check that cooking of sautéing, pan frying, deep white neckerchief, white OR
vegetables meets quality frying, grilling, roasting, apron, safety trainers or
griddling, baking boots, disposable gloves) Access to a
requirements
commercial kitchen for
Moist cooking methods: training purposes (for
simmering, boiling, example hotels,
steaming restaurants, cafés,
Combination cooking clubs, industrial
canteens, non-
methods: braising, stewing
commercial
establishments)
LU3: The student will be able to: Finishing and seasoning Total: Presentation equipment: For theoretical
vegetables according to plates, platters, silver learning:
Present Finish, garnish and present the 5 hours
requirements, including salvers, serving dishes, Class room with
vegetables for dish to meet organisational
butter glaze, cheese Theory: sauceboats multimedia aid, audio-
service following specifications
topping, browning, herbs visual facilities and flip
guidance 1 hours Details of requirements,
Make sure dishes are at and seasonings, garnishes charts
including food check from
correct temperature for holding Practical: For practical
Storing cooked vegetable food outlet
and serving
dishes, including care with 04 hours learning:
Safely store cooked potential cross-
vegetables and vegetable contamination, labelling,
ingredients not for immediate correct temperature (1 – 5 jacket, white chef’s cap, Training Kitchen
use degrees for refrigerator, -18 white neckerchief, white
OR
to -20 degrees for freezer) apron, safety trainers or
boots, disposable gloves) Access to a
example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 4: Prepare, cook and finish meat, poultry and fish dishes
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, cook and finish meat, poultry and fish
dishes
LU1: The student will be able to: Food and ingredients: red Total: Pre-preparation For theoretical
meat (beef, mutton), equipment: knives learning:
including different cuts and (different types), peeling Class room with
methods and preparing meat, poultry and
joints, (beef steak, beef Theory: knives, carving knives, multimedia aid, audio-
equipment (under fish dishes for cooking
fillet, mutton quorma chef knives, etc, graters, visual facilities and flip
indirect 03 hours
Assemble food, ingredients (traditional Pakistani), measuring scales, charts
supervision from
and equipment required to mutton karahi beef jalfrezi Practical: refrigeration, chopping
prepare, cook and finish meat, beef with vegetables); white boards (different colours –
poultry and fish dishes meat (chicken, poultry) refer to HACCP
including whole chicken, regulations), utensils
prepare meat, Use tools and equipment for thigh, breast, wings; including pans, bowls, Training Kitchen
poultry and fish preparing meat, poultry and chicken quorma chicken spoons and forks,
dishes for fish dishes correctly OR
karahi (traditional aluminium foils, cling film,
cooking
Use appropriate methods to Pakistani), chicken ginger gloves, markers, date and Access to a
prepare meat, poultry and fish chicken curry); fish, time stickers, mixer, commercial kitchen for
dishes for cooking including white flat fish, blender, toaster, tin training purposes (for
white round fish, oily fish, opener, chopper, mincing example hotels,
Check that preparation of shellfish, (fish steak, fried machine, bone saw cutter, restaurants, cafés,
meat, poultry and fish dishes fish, crumbed fish, Lahori patties maker clubs, industrial
meets quality requirements fried fish (traditional
Chef’s uniform according canteens, non-
Pakistani dish)) commercial
Pre-preparation methods: trousers, white chef’s organisations, similar
cleaning, washing, boning, jacket, white chef’s cap, establishments)
skinning, dicing, trimming, white neckerchief, white
tying, trussing, slicing,
portioning, mincing,
blending, flavouring, apron, safety trainers or

marinating, seasoning, boots, disposable gloves)
coating (including with
seasoned flour, with
breadcrumbs), stuffing;
methods specifically for fish,
including shelling,
descaling, filleting, wrapping
(eg in pastry); particular
care with quality points for
shellfish; storing prepared
ingredients correctly in a
refrigerator, disposing of
waste
LU2: The student will be able to: Food and ingredients: red Total: Cooking equipment: For theoretical
meat (beef, mutton), burners, stoves, ovens, learning:
including different cuts and (convection oven, deck Class room with
methods and cooking meat, poultry and fish
joints, (beef steak, beef Theory: oven), microwaves, grills, multimedia aid, audio-
equipment (under dishes
fillet, mutton quorma tilting pan, steamers, visual facilities and flip
indirect 03 hours
Use tools and equipment to (traditional Pakistani), salamander, heavy duty, charts
supervision from
cook meat, poultry and fish mutton karahi beef jalfrezi Practical: pans, juicer, juice
dishes correctly beef with vegetables); white extractor, deep fryer
meat (chicken, poultry)
associates) to Use appropriate methods to Chef’s uniform according EITHER
including whole chicken,
cook and finish cook meat, poultry and fish to job requirements (black
thigh, breast, wings; Training Kitchen
meat, poultry and dishes trousers, white chef’s
chicken quorma chicken
fish dishes jacket, white chef’s cap, OR
Combine meat, poultry and karahi (traditional
fish with other ingredients Pakistani), chicken ginger Access to a
chicken curry); fish, commercial kitchen for
Check that cooking of meat, boots, disposable gloves)
including white flat fish, training purposes (for
poultry and fish dishes meets white round fish, oily fish, example hotels,
quality requirements shellfish, (fish steak, fried restaurants, cafés,
fish, crumbed fish, Lahori clubs, industrial
canteens, non-
fried fish (traditional commercial

Pakistani dish)) organisations, similar
establishments)
Dry cooking methods:
sautéing, pan frying, deep
frying, roasting, grilling,
griddling, baking
Moist cooking methods:
poaching (including shallow
and deep poaching for fish),
simmering, boiling,
steaming
Combination cooking
methods: braising, stewing
meat, poultry and fish plates, platters, silver learning:
Present meat, Finish, garnish and present the 10 hours
dishes according to salvers, serving dishes, Class room with
poultry and fish dish to meet organisational
requirements, including Theory: sauceboats multimedia aid, audio-
dishes for service specifications
carving, portioning, filleting visual facilities and flip
following 02 hours Details of requirements,
Make sure dishes are at for service, garnishes, charts
guidance including food check from
correct temperature for holding sauces, coating, glazing, Practical: food outlet For practical
and serving herbs and seasonings
08 hours learning:
Safely store cooked meat, Storing cooked meat,
poultry and fish dishes and poultry or fish dishes,
meat, poultry and fish not for including care with potential
immediate use cross-contamination, OR
labelling, correct
temperature (1 – 5 degrees
boots, disposable gloves) commercial kitchen for
for refrigerator, -18 to -20
degrees for freezer) training purposes (for
example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 5: Prepare and finish simple salad and fruit dishes
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare and finish simple salad and fruit dishes
including fruit and salad equipment: knives learning:
Assemble food Identify requirements for 10 hours
dishes, Pakistani fresh (different types), peeling Class room with
and equipment to preparing simple salad and
salad (traditional Pakistani), Theory: knives, carving knives, multimedia aid, audio-
prepare and fruit dishes
mayonnaise salad, Russian chef knives, etc, graters, visual facilities and flip
finish simple 02 hours
Assemble food, ingredients salad, lettuce, tomatoes, measuring scales, charts
salad and fruit
and equipment required to cucumber, green and black Practical: refrigeration, chopping
dishes For practical
prepare and finish simple olives, beans, parsley, boards (different colours –
08 hours learning:
salad and fruit dishes coriander, lemon, oranges, refer to HACCP
EITHER
apples, mangos, bananas, regulations), utensils
Use tools and equipment for herbs and spices including, pans, bowls, Training Kitchen
preparing simple salad and spoons and forks,
fruit dishes correctly Pre-preparation methods: OR
aluminium foils, cling film,
pre washing, cleaning,
Use appropriate methods to gloves, markers, date and Access to a
sorting, trimming, slicing,
prepare simple salad and fruit time stickers, mixer, commercial kitchen for
dicing, cube cutting,
dishes blender, toaster, tin training purposes (for
portioning, grating, julienne
opener, peeler, potato example hotels,
Check that preparation of and other types of cutting,
cutter, beater, masher, restaurants, cafés,
simple salad and fruit dishes mixing, blending,
baking trays clubs, industrial
meets quality requirements seasoning, storing prepared
ingredients correctly in a Chef’s uniform according canteens, non-
refrigerator, disposing of to job requirements (black commercial
waste trousers, white chef’s organisations, similar
jacket, white chef’s cap, establishments)

simple salad and fruit plates, platters, silver learning:
Finish and Identify requirements for finish 05 hours
dishes according to salvers, serving dishes, Class room with
present simple simple salad and fruit dishes
salad and fruit
Use tools and equipment to dressings, sauces, visual facilities and flip
dishes for service 01 hours Details of requirements,
finish simple salad and fruit decorating, dusting, herbs charts
following including food check from
dishes correctly and seasonings, garnishes Practical:
guidance food outlet For practical
Use appropriate methods to Storing cooked fruit and 04 hours learning:
finish simple salad and fruit salad dishes, including care EITHER
dishes with potential cross-
contamination, labelling,
Combine simple salad and fruit jacket, white chef’s cap,
correct temperature (room OR
dishes with other ingredients white neckerchief, white
temperature, or 1 – 5
Check that finishing of simple degrees for refrigerator)
salad and fruit dishes meets
quality requirements
example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 6: Prepare, cook and finish pasta and rice dishes
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, cook and finish pasta and rice dishes
pasta (including fresh, equipment: knives learning:
dried, spaghetti, cannelloni, (different types), peeling Class room with
methods and preparing pasta and rice
macaroni, tortellini, farfalle, Theory: knives, carving knives, multimedia aid, audio-
equipment (under dishes for cooking
ravioli); rice (including long chef knives, etc, noodle visual facilities and flip
indirect 02 hours
Assemble food, ingredients grain, short grain, round, machine, measuring charts
supervision from
and equipment required to brown, basmati, risotto); Practical: scales, refrigeration,
prepare, cook and finish pasta other ingredients including chopping boards (different
and other learning:
and rice dishes cooking oil, olive oil, 08 hours colours – refer to HACCP
vegetables, meat, poultry, regulations), utensils
prepare pasta Use tools and equipment for cooking salt, tomatoes, including pans, bowls, Training Kitchen
and rice dishes preparing pasta and rice onions, herbs, spices, spoons and forks,
dishes correctly seasoning aluminium foils, cling film, OR
Pre-preparation methods:
prepare pasta and rice dishes time stickers, tin opener, commercial kitchen for
measuring, dipping,
for cooking peeler, potato opener, training purposes (for
moistening, cleaning,
chopper, mincing machine, example hotels,
Check that preparation of slicing, sautéing, seasoning,
beater, masher restaurants, cafés,
pasta and rice dishes meets trimming, storing, blending,
flavouring, marinating, Chef’s uniform according clubs, industrial
seasoning, storing prepared to job requirements (black canteens, non-
ingredients correctly in a trousers, white chef’s commercial
refrigerator, disposing of jacket, white chef’s cap, organisations, similar
waste white neckerchief, white establishments)

pasta (including fresh, burners, stoves, learning:
dried, spaghetti, cannelloni, microwaves, tilting pan, Class room with
methods and cooking pasta and rice dishes
macaroni, tortellini, farfalle, Theory: steamers, pans multimedia aid, audio-
equipment (under
Use tools and equipment to ravioli); rice (including long visual facilities and flip
indirect 02 hours Chef’s uniform according
cook pasta and rice dishes grain, short grain, round, charts
supervision from to job requirements (black
correctly brown, basmati, risotto); Practical:
Chef de Partie trousers, white chef’s For practical
other ingredients including
and other Use appropriate methods to 08 hours jacket, white chef’s cap, learning:
cooking oil, olive oil,
associates) to cook pasta and rice dishes white neckerchief, white EITHER
vegetables, meat, poultry,
cook pasta and apron, safety trainers or
Combine pasta and rice cooking salt, tomatoes, Training Kitchen
rice dishes boots, disposable gloves)
ingredients with other onions, herbs, spices,
seasoning OR
ingredients
Dry cooking methods: Access to a
Check that cooking of pasta
frying, baking commercial kitchen for
and rice dishes meets quality
requirements Moist cooking methods: example hotels,
boiling, steaming restaurants, cafés,
Combination methods: clubs, industrial
canteens, non-
stewing, braising
commercial
Testing rice and pasta to organisations, similar
see when cooking is establishments)
complete
The importance of re-
heating rice only once to a
core temperature of 75
degrees
pasta and rice dishes plates, platters, silver learning:
Present pasta Finish, garnish and present the 05 hours
according to requirements, salvers, serving dishes, Class room with
and rice dishes dish to meet organisational
including herbs and Theory: sauceboats multimedia aid, audio-
for service specifications
seasonings, toppings
following Make sure dishes are at (including cheese, tomato), 01 hours Details of requirements, visual facilities and flip
guidance correct temperature for holding sauces, garnishes including food check from charts
Practical:
and serving food outlet
Storing cooked pasta and For practical
04 hours
Safely store cooked pasta and rice dishes, including care Chef’s uniform according learning:
rice dishes and pasta and rice with potential cross- to job requirements (black EITHER
ingredients not for immediate contamination, labelling, trousers, white chef’s
Training Kitchen
use correct temperature (1 – 5 jacket, white chef’s cap,
degrees for refrigerator, -18 white neckerchief, white OR
to -20 degrees for freezer) apron, safety trainers or
boots, disposable gloves) Access to a
example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 7: Prepare, cook and finish eggs and egg dishes
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, cook and finish eggs and egg dishes
including egg, omelette equipment: knives learning:
poached egg, mushroom (different types), peeling Class room with
methods and preparing eggs and egg dishes
omelette, cheese omelette), Theory: knives, carving knives, multimedia aid, audio-
equipment (under for cooking
cooking oil, olive oil, chef knives, etc, measuring visual facilities and flip
indirect 01 hours
Assemble food, ingredients vegetables, cooking salt, scales, refrigeration, charts
supervision from
and equipment required to tomatoes, onions, herbs, Practical: chopping boards (different
prepare, cook and finish eggs spices, seasoning colours – refer to HACCP
and egg dishes regulations), utensils
associates) to Pre-preparation methods: EITHER
including pans, bowls,
prepare and cook Use tools and equipment for washing, cleaning, grating,
spoons and forks, Training Kitchen
eggs preparing eggs and egg dishes sorting, measuring, mixing,
correctly blending, seasoning, storing OR
gloves, markers, date and
prepared ingredients
Use appropriate methods to time stickers, mixer, Access to a
correctly in a refrigerator,
prepare eggs and egg dishes blender, toaster, tin commercial kitchen for
disposing of waste
for cooking opener, beater training purposes (for
Chef’s uniform according example hotels,
Check that preparation of eggs
to job requirements (black restaurants, cafés,
and egg dishes meets quality
trousers, white chef’s clubs, industrial
requirements
jacket, white chef’s cap, canteens, non-
white neckerchief, white commercial
apron, safety trainers or organisations, similar
boots, disposable gloves) establishments)
including egg (fried egg, burners, stoves, learning:
Use basic 05 hours
omelette poached egg, microwaves, pans Class room with
methods and
equipment (under Identify requirements for mushroom omelette, Theory: Chef’s uniform according multimedia aid, audio-
indirect cooking eggs and egg dishes cheese omelette), cooking to job requirements (black visual facilities and flip
01 hours
supervision from oil, olive oil, vegetables, trousers, white chef’s charts
Use tools and equipment to
Chef de Partie cooking salt, tomatoes, Practical: jacket, white chef’s cap,
cook eggs and egg dishes For practical
and other onions, herbs, spices, white neckerchief, white
correctly 04 hours learning:
associates) to seasoning apron, safety trainers or
EITHER
prepare and cook Use appropriate methods to boots, disposable gloves)
Dry cooking methods: pan
egg dishes cook eggs and egg dishes Training Kitchen
frying, baking, scrambling
Combine ingredients for egg OR
Moist cooking methods:
dishes with other ingredients
poaching, boiling Access to a
Check that cooking of eggs commercial kitchen for
and egg dishes meets quality training purposes (for
requirements example hotels,
clubs, industrial
canteens, non-
commercial
establishments)
eggs and egg dishes plates, platters, silver learning:
Present eggs and Finish, garnish and present the 05 hours
egg dishes for dish to meet organisational
including toppings (cheese, Theory: sauceboats multimedia aid, audio-
service following specifications
tomato), garnishes, herbs visual facilities and flip
guidance 01 hours Details of requirements,
Make sure dishes are at and seasonings charts
correct temperature for holding Practical: food outlet For practical
and serving learning:
04 hours Chef’s uniform according EITHER
OR


example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 8: Prepare and cook grain and pulse dishes
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, cook and finish grain and pulse dishes
pulses, including peas, equipment: knives learning:
beans, lentils; grains, (different types), peeling Class room with
methods and preparing grain and pulse
including barley, Theory: knives, carving knives, multimedia aid, audio-
equipment (under dishes for cooking
corn/maize, oats, millet, chef knives, etc, measuring visual facilities and flip
indirect 02 hours
Assemble food, ingredients wheat; other ingredients scales, refrigeration, charts
supervision from
and equipment required to including cooking oil, Practical: chopping boards (different
prepare, cook and finish grain vegetables, cooking salt, colours – refer to HACCP
and pulse dishes tomatoes, onions, herbs, regulations), utensils
spices, seasoning including pans, bowls,
prepare grain Use tools and equipment for spoons and forks, Training Kitchen
and pulse dishes preparing grain and pulse Pre-preparation methods:
for cooking dishes correctly washing, cleaning, peeling, OR
gloves, markers, date and
measuring, soaking,
Use appropriate methods to time stickers, blender, tin Access to a
dipping, cutting, portioning,
prepare grain and pulse dishes opener, peeler commercial kitchen for
grating, cutting, mixing,
for cooking blending, seasoning, storing Chef’s uniform according training purposes (for
prepared ingredients to job requirements (black example hotels,
Check that preparation of grain
correctly in a refrigerator, trousers, white chef’s restaurants, cafés,
and pulse dishes meets quality
disposing of waste jacket, white chef’s cap, clubs, industrial
requirements
white neckerchief, white canteens, non-
apron, safety trainers or commercial
boots, disposable gloves) organisations, similar
establishments)
pulses, including peas, burners, stoves, ovens, learning:
Use basic 10 hours
beans, lentils; grains, (convection oven, deck Class room with
methods and
equipment (under Identify requirements for including barley, Theory: oven), microwaves, multimedia aid, audio-
indirect cooking grain and pulse dishes corn/maize, oats, millet, steamers, pans visual facilities and flip
02 hours
supervision from wheat; other ingredients charts
Use tools and equipment to Chef’s uniform according
Chef de Partie including cooking oil, Practical:
cook grain and pulse dishes to job requirements (black For practical
and other vegetables, cooking salt,
correctly 08 hours trousers, white chef’s learning:
associates) to tomatoes, onions, herbs,
jacket, white chef’s cap, EITHER
cook grain and Use appropriate methods to spices, seasoning
pulse dishes cook grain and pulse dishes Training Kitchen
Dry cooking methods: apron, safety trainers or
Combine ingredients for grain sautéing, pan frying boots, disposable gloves) OR
and pulse dishes with other Moist cooking methods: Access to a
ingredients
poaching, boiling, steaming, commercial kitchen for
Check that cooking of grain simmering training purposes (for
and pulse dishes meets quality example hotels,
requirements restaurants, cafés,
clubs, industrial
canteens, non-
commercial
establishments)
grain and pulse dishes plates, platters, silver learning:
Present grain Finish, garnish and present the 05 hours
and pulse dishes dish to meet organisational
including herbs and Theory: sauceboats multimedia aid, audio-
for service specifications
seasonings visual facilities and flip
following 01 hours Details of requirements,
Make sure dishes are at charts
guidance Storing cooked grain and including food check from
correct temperature for holding Practical:
pulse dishes, including care food outlet For practical
and serving learning:
with potential cross- 04 hours Chef’s uniform according EITHER
Safely store cooked grain and contamination, labelling,
pulse dishes and ingredients correct temperature (1 – 5
for grain and pulse dishes not degrees for refrigerator)
for immediate use OR


example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 9: Prepare and cook soups, stocks and sauces
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, cook and finish soups, stocks and
sauces
types of soup, including un- equipment: knives learning:
passed, clear, purées, (different types), peeling Class room with
methods and preparing soups, stocks and
cream soups, cold soups; Theory: knives, carving knives, multimedia aid, audio-
equipment (under sauces for cooking
stocks, including vegetable, chef knives, etc, graters, visual facilities and flip
indirect 3 hours
Assemble food, ingredients chicken, beef, fish, brown, measuring scales, charts
supervision from
and equipment required to white; sauces, including Practical: refrigeration, chopping
prepare, cook and finish stock-based brown sauces, boards (different colours –
soups, stocks and sauces veloutés, milk-based refer to HACCP
béchamels, hollandaise regulations), utensils
prepare soups, Use tools and equipment for sauces; bouquet garnie including pans, bowls, Training Kitchen
stocks and preparing soups, stocks and spoons and forks,
sauces for sauces correctly Pre-preparation: washing, OR
cooking cleaning, measuring,
trimming, slicing, dicing,
prepare soups, stocks and time stickers, mixer, commercial kitchen for
cube cutting, portioning,
sauces for cooking blender, tin opener, peeler, training purposes (for
grating, cutting, mixing,
potato cutter, chopper, example hotels,
Check that preparation of blending, clarification,
mincing machine, beater restaurants, cafés,
soups, stocks and sauces flavouring, boiling, cooling,
seasoning, storing prepared Chef’s uniform according clubs, industrial
meets quality requirements
ingredients correctly in a to job requirements (black canteens, non-
refrigerator, disposing of trousers, white chef’s commercial
waste jacket, white chef’s cap, organisations, similar

types of soup, including un- burners, stoves, ovens, learning:
passed, clear, purées, (convection oven, deck Class room with
methods and cooking soups, stocks and
cream soups, cold soups; Theory: oven), microwaves, tilting multimedia aid, audio-
equipment (under sauces
stocks, including vegetable, pan, blender heavy duty, visual facilities and flip
indirect 02 hours
Use tools and equipment to chicken, beef, fish, brown, pans, juicer, juice extractor charts
supervision from
cook soups, stocks and white; sauces, including Practical:
Chef de Partie Chef’s uniform according For practical
sauces correctly stock-based brown sauces,
and other 08 hours to job requirements (black learning:
veloutés, milk-based
associates) to Use appropriate methods to trousers, white chef’s EITHER
béchamels, hollandaise
cook and finish cook soups, stocks and jacket, white chef’s cap,
sauces; bouquet garnie Training Kitchen
soup, stock and sauces white neckerchief, white
sauces Moist cooking methods: apron, safety trainers or OR
Combine soup, stock and simmering, boiling boots, disposable gloves)
sauce ingredients with other Access to a
ingredients Minimum cooking time for commercial kitchen for
stock, including vegetable training purposes (for
Check that cooking of soups, stock – 30 minutes; chicken example hotels,
stocks and sauces meets stock – 2 hours; fish stock – restaurants, cafés,
quality requirements 20 minutes; beef stock – 4 clubs, industrial
hours canteens, non-
commercial
establishments)
soups, stocks and sauces serving dishes, learning:
Present soups, Finish, garnish and present the 10 hours
according to requirements, sauceboats, soup bowl Class room with
stocks and dish to meet organisational
including garnishes and Theory: multimedia aid, audio-
sauces for specifications Details of requirements,
accompaniments, finishing visual facilities and flip
service following 02 hours including food check from
Make sure dishes are at with butter or cream, charts
guidance food outlet
correct temperature for holding adjusting consistency and Practical: For practical
and serving seasoning Chef’s uniform according
08 hours learning:
to job requirements (black EITHER
Safely store cooked soups, Storing soups and stocks,
stocks and sauces and soup, including cooling process,
stock and sauce ingredients covering, labelling, care white neckerchief, white Training Kitchen
not for immediate use with potential cross- apron, safety trainers or
OR
contamination, reducing boots, disposable gloves)
stock to a glaze to prolong Access to a
storage life; straining commercial kitchen for
sauces, correct storage training purposes (for
temperature (1 – 5 degrees example hotels,
for refrigerator, -18 to -20 restaurants, cafés,
degrees for freezer) clubs, industrial
canteens, non-
commercial
establishments)

Module 10: Prepare, bake and finish simple bread and dough products
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare, bake and finish simple bread and
dough products
flour (including white, equipment: knives learning:
brown, wholemeal), water, (different types), peeling Class room with
methods and preparing simple bread and
yeast, sugar, salt; specialist Theory: knives, carving knives, multimedia aid, audio-
equipment (under dough products for baking
Pakistani breads including chef knives, etc, graters, visual facilities and flip
indirect 02 hours
Assemble food, ingredients Chapati, Naan, Roghani measuring scales, charts
supervision from
and equipment required to Naan, Kandahari Naan, Practical: refrigeration, chopping
prepare, bake and finish Tandoori roti, Paratha, boards (different colours –
simple bread and dough Kulcha, Sheer-maal, Taftan, refer to HACCP
products Puri regulations), utensils
prepare simple
including pans, bowls, Training Kitchen
bread and dough Use tools and equipment for Pre-preparation methods:
spoons and forks,
products for preparing simple bread and cleaning, measuring, OR
baking dough products correctly beating, kneading, knocking
gloves, markers, date and Access to a
back, proofing, shaping,
Use appropriate methods to time stickers, bread slicers, commercial kitchen for
moistening, spraying,
prepare simple bread and mixer, blender, toaster, tin training purposes (for
polishing, greasing,
dough products for baking opener, peeler, beater, example hotels,
sheeting, cooling, pan
baking trays restaurants, cafés,
Check that preparation of greasing, oven pre-heating,
cutting, mixing, blending Chef’s uniform according clubs, industrial
simple bread and dough
to job requirements (black canteens, non-
products meets quality
trousers, white chef’s commercial
requirements
jacket, white chef’s cap, organisations, similar

flour (including white, ovens, (convection oven, learning:
brown, wholemeal), water, deck oven, tandoori oven), Class room with
methods and baking simple bread and
yeast, sugar, salt; specialist Theory: steamers, salamander, multimedia aid, audio-
equipment (under dough products
Pakistani breads including wok, dough mixing visual facilities and flip
indirect 02 hours
Use tools and equipment to Chapati, Naan, Roghani machine, dough sheeter, charts
supervision from
bake simple bread and dough Naan, Kandahari Naan, Practical: egg beater, egg mixing
products correctly Tandoori roti, Paratha, machine measuring scales,
Kulcha, Sheer-maal, Taftan, pans, baking
associates) to Use appropriate methods to EITHER
Puri
bake and finish bake simple bread and dough Chef’s uniform according
Dry cooking methods: Training Kitchen
ingredients for products to job requirements (black
simple bread and baking, frying (wok) trousers, white chef’s OR
dough products Combine ingredients for simple jacket, white chef’s cap,
dishes bread and dough products with white neckerchief, white Access to a
other ingredients apron, safety trainers or commercial kitchen for
boots, disposable gloves) training purposes (for
Check that baking of simple
example hotels,
bread and dough products
clubs, industrial
canteens, non-
commercial
establishments)
simple bread and dough plates, platters, silver learning:
Present simple Finish, garnish and present the 05 hours
products according to salvers, serving dishes, Class room with
bread and dough dish to meet organisational
products for specifications
cooling, glazing, adding visual facilities and flip
service following 01 hours Details of requirements,
Safely store baked bread and toppings, icing, coating, charts
guidance including food check from
dough products and portioning, cutting Practical: food outlet
ingredients for simple bread
04 hours
and dough products not for Storing cooked bread and Chef’s uniform according For practical
immediate use dough products, including to job requirements (black learning:
above 63 degrees for hot trousers, white chef’s EITHER
products (including jacket, white chef’s cap,
Training Kitchen
chapattis and naan breads white neckerchief, white
– limited storage times), at apron, safety trainers or OR
room temperatures, boots, disposable gloves)
covered to prevent Access to a
contamination and stop commercial kitchen for
them drying out, training purposes (for
refrigerated for high-risk example hotels,
ingredients (eg fresh cream restaurants, cafés,
– maximum storage 24 clubs, industrial
hours), labelling canteens, non-
commercial
establishments)

Module 11: Prepare hot and cold sandwiches
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare hot and cold sandwiches
including toasted cheese, equipment: knives learning:
meat, and chicken (different types), peeling Class room with
methods and preparing hot sandwiches
sandwiches, cooking oil, Theory: knives, carving knives, multimedia aid, audio-
equipment (under
Assemble food, ingredients olive oil, vegetables, fruits, chef knives, etc, graters, visual facilities and flip
indirect 01 hours
and equipment required to beans, meat, fish, poultry measuring scales, charts
supervision from
prepare hot sandwiches cooking salt, tomatoes, Practical: refrigeration, chopping
onions, herbs, spices, boards (different colours –
and other Use tools and equipment for 04 hours learning:
seasoning refer to HACCP
associates) to preparing hot sandwiches EITHER
regulations), utensils
prepare hot correctly Pre-preparation: washing,
including pans, bowls, Training Kitchen
sandwiches cleaning, measuring,
Use appropriate methods to spoons and forks,
trimming, slicing, dicing, OR
prepare hot sandwiches aluminium foils, cling film,
cube cutting, portioning,
gloves, markers, date and Access to a
Check that the sandwich has grating, julienne and other
time stickers, bread slicers, commercial kitchen for
the correct flavour, consistency styles of cutting mixing,
mixer, blender, tin opener, training purposes (for
and quantity blending, seasoning, storing
peeler, potato cutter example hotels,
Check that preparation of hot correctly in a refrigerator, Cooking equipment: restaurants, cafés,
sandwiches meets quality disposing of waste burners, stoves, ovens, clubs, industrial
requirements (convection oven, deck canteens, non-
Cooking methods: commercial
oven), grills, pans, deep
toasting, grilling, Panini organisations, similar
fryer
machine establishments)


including vegetable / equipment: knives learning:
cheese / meat / egg (different types), peeling Class room with
methods and preparing cold sandwiches
sandwiches, cooking oil, Theory: knives, carving knives, multimedia aid, audio-
equipment (under
Assemble food, ingredients olive oil, vegetables, fruits, chef knives, etc, graters, visual facilities and flip
indirect 01 hours
and equipment required to beans, meat, fish, poultry measuring scales, charts
supervision from
prepare cold sandwiches cooking salt, tomatoes, Practical: refrigeration, chopping
onions, herbs, spices, boards (different colours –
and other Use tools and equipment for 04 hours learning:
seasoning refer to HACCP
associates) to preparing cold sandwiches EITHER
regulations), red – raw
prepare cold correctly Pre-preparation methods:
meat; blue – raw fish; Training Kitchen
sandwiches washing, cleaning,
Use appropriate methods to yellow – cooked meat;
measuring, trimming, OR
prepare cold sandwiches green – salad and fruit;
slicing, dicing, cube cutting,
brown – vegetables; white Access to a
portioning, grating, julienne
Check that the sandwich has – bakery and dairy, commercial kitchen for
the correct flavour, consistency and other styles of cutting
utensils including pans, training purposes (for
and quantity mixing, blending
bowls, spoons and forks, example hotels,
aluminium foils, cling film, restaurants, cafés,
Check that preparation of cold
gloves, markers, date and clubs, industrial
sandwiches meets quality
time stickers, bread slicers, canteens, non-
requirements
mixer, blender, tin opener, commercial
peeler, potato cutter organisations, similar
Chef’s uniform according establishments)

LU3: The student will be able to: Finishing hot and cold Total: Presentation equipment: For theoretical
sandwiches, including plates, platters, silver learning:
Present hot and Garnish and present the hours
cutting, trimming, salvers, serving dishes, Class room with
cold sandwiches sandwich to meet
portioning, garnishing Theory: sauceboats multimedia aid, audio-
for service organisational specifications
visual facilities and flip
following Storing hot and cold hours Details of requirements,
Make sure hot and cold charts
guidance sandwiches for service, including food check from
sandwiches are at correct Practical: For practical
including at service food outlet
temperature for holding and learning:
temperature for hot hours
serving Chef’s uniform according
sandwiches (above 63 EITHER
Safely store hot and cold degrees), at room
sandwiches not for immediate temperature, covered to
use prevent contamination and OR
stop them drying out,
refrigerated for high-risk
ingredients (eg meat, fish,
egg mixtures – maximum training purposes (for
storage 24 hours) example hotels,
clubs, industrial
canteens, non-
commercial
establishments)

Module 12: Prepare and finish simple sweet dishes
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to prepare and finish simple sweet dishes
including cooking oil, eggs, equipment: knives learning:
milk, butter, sugar, cooking (different types), peeling Class room with
methods and preparing and cooking simple
salt, flavorings including Theory: knives, carving knives, multimedia aid, audio-
equipment (under gâteaux
chocolate and jam chef knives, etc, graters, visual facilities and flip
indirect 02 hours
Assemble food, ingredients measuring scales, charts
supervision from Pre-preparation:
and equipment required to Practical: refrigeration, chopping
Chef de Partie measuring, weighing, For practical
prepare and finish simple boards (different colours –
and other grating, beating, folding, 08 hours learning:
sweet dishes refer to HACCP
associates) to rubbing-in, creaming, EITHER
regulations), utensils
prepare and Use tools and equipment for mixing, blending,
including pans, bowels, Training Kitchen
finish simple preparing and cooking simple seasoning, whisking,
spoons and forks,
cakes and cakes and gâteaux correctly spraying, greasing, OR
gâteaux sheeting, oven pre-heating,
spreading mixture evenly
prepare simple cakes and time stickers, mixer, commercial kitchen for
into prepared tins, checking
gâteaux for cooking blender, tin opener, baking training purposes (for
shelving position, cutting,
trays, baking parchment/ example hotels,
Check that preparation for storing prepared ingredients
greaseproof paper restaurants, cafés,
simple cakes and gâteaux correctly in a refrigerator,
disposing of waste Cooking equipment, clubs, industrial
burners, stoves, ovens, canteens, non-
Use appropriate methods to Dry cooking methods: commercial
(convection oven, deck
cook simple cakes and baking organisations, similar
oven), microwaves,
gâteaux steamers, pans, juicer, establishments)
Finishing: cooling,
removing baking cooling racks
Check that the cakes and
gateau has the correct flavour, parchment/greaseproof
Presentation equipment:
consistency and quantity paper, spreading fillings,
plates, platters, silver
glazing, decorating, icing,
Check that cooking of simple piping, dusting, trimming, salvers, serving dishes,
cakes and gâteaux meets portioning sauceboats
Storing simple cakes and Details of requirements,
gâteaux for service, including food check from
including at room food outlet
temperature, covered to
prevent contamination and
ingredients (eg fresh cream,
butter cream – maximum
storage 24 hours)
types of pastry, including equipment: knives learning:
short crust, flaky, choux (different types), peeling Class room with
pastry, hot water crust, Theory: knives, carving knives, multimedia aid, audio-
equipment (under pastries
suet; ingredients including chef knives, etc, graters, visual facilities and flip
indirect 02 hours
Use tools and equipment for flour (self-raising or plain, measuring scales, charts
supervision from
preparing and cooking simple wholemeal), fats (including Practical: refrigeration, chopping
pastries correctly margarine, butter, lard), boards (different colours –
cooking salt, cold water, refer to HACCP
associates) to Use appropriate methods to EITHER
caster sugar, eggs (for regulations), white for
prepare and prepare simple pastries for choux pastry and hot water ready to eat, utensils Training Kitchen
finish simple cooking crust) including pans, bowels,
pastries OR
Check that preparation for spoons and forks,
Pre-preparation:
simple pastries meets quality aluminium foils, cling film, Access to a
measuring, weighing,
requirements gloves, markers, date and commercial kitchen for
trimming, cutting, grating,
time stickers, mixer, training purposes (for
Use appropriate methods to mixing, blending, rubbing in,
blender, tin opener, baking example hotels,
cook simple pastries creaming, folding, beating,
trays, baking parchment/ restaurants, cafés,
rolling, shaping, piping,
lining, spooning, stirring, clubs, industrial
Check that the pastries have moistening, spraying, greaseproof paper, rolling canteens, non-
the correct flavour, consistency polishing, seasoning, pin, pastry brushes commercial
and quantity greasing, sheeting, oven organisations, similar
Cooking equipment,
pre-heating, storing establishments)
Check that cooking of simple burners, stoves, ovens,
pastries meets quality (convection oven, deck
correctly in a refrigerator,
requirements oven), microwaves,
disposing of waste
steamers, pans, juicer
Dry cooking methods:
Presentation equipment:
baking, blind baking
Finishing: cooling, filling, salvers, serving dishes,
glazing, dusting, decorating sauceboats
(including with seeds, nuts,
Details of requirements,
sugars), portioning
Storing simple pastries for food outlet
service, including at room
temperature, covered to
prevent contamination and
ingredients (eg meat, fish,
egg ingredients – maximum
storage 24 hours)
types of sweets, including equipment: knives learning:
ice creams, mousses, egg- (different types), peeling Class room with
based desserts, batter- Theory: knives, carving knives, multimedia aid, audio-
equipment (under sweets
based desserts, milk chef knives, etc, graters, visual facilities and flip
indirect 01 hours
Use tools and equipment for puddings, sponge-based measuring scales, charts
supervision from
preparing and cooking simple desserts, fruit-based Practical: refrigeration, chopping
Chef de Partie
sweets correctly desserts; dishes including boards (different colours –
and other 04 hours
Pakistani sweets, gulab refer to HACCP
associates) to
prepare and Use appropriate methods to jamun, crème brulée regulations), white for For practical
finish simple prepare simple sweets for chocolate mousse, rice ready to eat, utensils learning:
sweets cooking dishes, cooking oil, eggs, including pans, bowels, EITHER
milk, butter, sugar, rice, spoons and forks,
Check that preparation for Training Kitchen
cooking salt aluminium foils, cling film,
simple sweets meets quality
gloves, markers, date and OR
requirements Pre-preparation: cleaning,
time stickers, mixer,
measuring, trimming, Access to a
Use appropriate methods to blender, tin opener, baking
slicing, dicing, portioning, commercial kitchen for
cook simple sweets trays, baking parchment/
grating, beating, training purposes (for
greaseproof paper
Check that the sweets have moistening, spraying, example hotels,
the correct flavour, consistency polishing, greasing, Cooking equipment, restaurants, cafés,
and quantity kneading, sheeting, cooling, burners, stoves, ovens, clubs, industrial
oven pre-heating, cutting, (convection oven, deck canteens, non-
Check that cooking of simple mixing, blending, oven), microwaves, commercial
sweets meets quality seasoning, storing prepared steamers, pans, juicer organisations, similar
requirements ingredients correctly in a
Presentation equipment: establishments)
refrigerator, disposing of
waste
salvers, serving dishes,
Dry cooking methods: sauceboats
baking
Details of requirements,
Moist cooking methods: including food check from
steaming food outlet
Finishing: cooling, filling, Chef’s uniform according
glazing, dusting, decorating, to job requirements (black
piping, portioning trousers, white chef’s
Storing simple sweets for
service, including hot dishes
(above 63 degrees), at
room temperature, covered
where necessary to prevent
contamination and stop
them drying out,

ingredients (eg egg
ingredients, cream –
maximum storage 24
hours), frozen (including ice
cream)

Module 13: Complete kitchen shift effectively
Objective of the module: The aim of this module to develop basic knowledge, skills and understanding to complete the shift effectively
LU1: The student will be able to: Principles of sanitation, Total: Small cleaning equipment For theoretical
including disinfection, to use for different tools learning:
Clear kitchen Select and use appropriate 7 hours
action of chemicals on and equipment, including Class room with
work area of tools, specialist equipment and
surfaces, implications for Theory: cloths, dusters, mops, multimedia aid, audio-
equipment and method for cleaning the
working practice brushes, buckets visual facilities and flip
food products kitchen work area 1 hours charts
following The standards of Cleaning materials,
Restore the kitchen work area Practical: For practical
guidance from cleanliness and tidiness including sanitizer, vinegar,
to a safe and tidy condition
Chef de Partie that are expected when 6 hours lemon, degreaser learning:
and other Make sure that any food, tools clearing the kitchen work EITHER
HACCP standards and
associates and equipment needed for the area
procedures Training Kitchen
next shift are set up ready for
The cleaning equipment to
use Organisation’s waste OR
use for different tools and
disposal guidelines
Store all food, tools and equipment, including small Access to a
equipment in line with cleaning equipment to use Chef’s uniform according commercial kitchen for
organisational requirements for different tools and to job requirements (black training purposes (for
equipment, including cloths, trousers, white chef’s example hotels,
Handle and dispose of waste dusters, mops, brushes, jacket, white chef’s cap, restaurants, cafés,
materials appropriately buckets white neckerchief, white clubs, industrial
apron, safety trainers or canteens, non-
and legal requirements Cleaning materials,
boots, disposable gloves) commercial
including sanitizer, vinegar,
Report any problems organisations, similar
lemon, degreaser
associated with cleaning, establishments)
storing or disposing of Methods and procedures
materials and equipment to the for safe storage of food,
relevant person tools and equipment

Organisation's procedures
for dealing with and
disposing of waste material
Types of waste material
generated in the work area,
including disposable and
recyclable waste
Problems associated with
cleaning, storing or
disposing of materials,
including appropriate
equipment, insufficient or
inappropriate storage
facilities, incorrect disposal
of materials (eg cooking
oils)
Personal chef’s uniform
required
National and organisational
requirements for personal
chef’s uniform
LU2: The student will be able to: Methods and procedures Total: Cleaning equipment, For theoretical
for safe storage of food, including small equipment learning:
Ensure that all Select appropriate equipment 10 hours
tools and equipment, (cloths, dusters, mops, Class room with
kitchen and products for cleaning and
including making sure that Theory: brushes, buckets), large multimedia aid, audio-
equipment and sanitizing equipment and
any food, tools and equipment (dishwashers, visual facilities and flip
surfaces are surfaces 02 hours
equipment needed for the jet washers, wet and dry charts
cleared, cleaned
Pre-soak any equipment, tools next shift are set up ready Practical: vacuum cleaners); large
and sanitized For practical
and utensils as required to free for use, storing all food, cleaning equipment,
08 hours learning:
food particles and grease tools and equipment in line including dishwasher, jet
EITHER
with organisational
requirements, including dry
Use appropriate equipment, stores, refrigerator, freezer, washer, wet and dry Training Kitchen
products and methods to clean returning food and vacuum cleaner
OR
and sanitize equipment and equipment to stores
Cleaning materials,
surfaces (including documenting Access to a
including sanitizer,
returns), storing in commercial kitchen for
Ensure that equipment and detergents, disinfectants,
cupboards or other storage training purposes (for
products used for cleaning are vinegar, lemon, degreaser
areas example hotels,
in good condition and changed
HACCP standards and restaurants, cafés,
when required Standards of cleanliness
procedures clubs, industrial
and tidiness expected when
Store equipment and products canteens, non-
clearing the kitchen work Organisation’s waste
for cleaning and sanitizing commercial
area disposal guidelines
equipment and surfaces after organisations, similar
use according to The purpose of cleaning, Chef’s uniform according establishments)
organisational requirements including reducing the to job requirements (black
danger of contamination of trousers, white chef’s
Report to supervisor any
food, creating a good jacket, white chef’s cap,
problems with cleaning,
impression for guests, staff white neckerchief, white
equipment or products
and inspectors, and apron, safety trainers or
reducing the risk of boots, disposable gloves)
accidents and equipment
breakdown
Principles of sanitisation,
including disinfection,
action of chemicals on
surfaces, implications for
working practice
Cleaning equipment to use
for different tools and
equipment, including small
equipment (cloths, dusters,
mops, brushes, buckets),
large equipment
(dishwashers, jet washers,

wet and dry vacuum

cleaners)
Cleaning materials,
including sanitizer,
detergents, disinfectants,
vinegar, lemon, degreaser
Problems with cleaning
equipment or products, eg
incorrect equipment,
equipment not working
properly, cleaning product
not appropriate to the task,
cleaning product out of date
(eg congealed, split)
Organisation's procedures
for dealing with and
disposing of waste material,
including types of waste
material generated in the
kitchen work area,
disposable or recyclable
waste
Personal chef’s uniform
required according to the
job requirements
(see Introduction)
LU3: The student will be able to: Organisational procedures Total: Log Books For theoretical
for returning surplus food, learning:
Ensure all 05 hours Pen
Class room with
surplus food,
equipment and Identify and return unused equipment and material to Theory: Folders multimedia aid, audio-
materials are food items to the kitchen or to the appropriate department visual facilities and flip
01 hours Chef’s uniform according
returned from the the concerned department charts
The process for recording to job requirements (black
kitchen to the Practical:
Identify and return equipment returns of surplus food, trousers, white chef’s For practical
appropriate
and materials to the equipment and material to 04 hours jacket, white chef’s cap, learning:
department
appropriate store the appropriate department white neckerchief, white EITHER
Maintain proper log books or Disciplinary actions against Training Kitchen
records of returned items any violation of the rule
OR
Advise supervisor of any Organisation’s policy and
Access to a
problems with returning procedures for returning
surplus food, equipment and surplus items
material to the appropriate
Problems with returning example hotels,
department
surplus food, equipment restaurants, cafés,
and material to the clubs, industrial
appropriate department, canteens, non-
including not accepted by commercial
department, materials organisations, similar
should have been disposed establishments)
of, not returned, equipment
is out of order when
checked
Using appropriate systems
to manage stock (including
First In First Out – FIFO;
Last In First Out – LIFO;
Last In Last Out – LILO)
policy
LU4: The student will be able to: Procedures for handing Total: Log Books For theoretical
over to next kitchen shift, learning:
08 hours Pen
including cleaning and Class room with
Hand over to Ensure that kitchen work area sanitising the kitchen work Theory: Folders multimedia aid, audio-
next kitchen shift is fully maintained ready for area and equipment, visual facilities and flip
02 hours Standard Operating
if appropriate next shift ensuring any relevant charts
Procedures for filling
information is recorded in Practical:
Ensure that next shift is logbooks For practical
the log
prepared and ready for 06 hours learning:
handover Notifying next kitchen shift EITHER
any special requirements,
Notify next shift of any relevant trousers, white chef’s Training Kitchen
events, requests or
issues or problems jacket, white chef’s cap,
comments relating to OR
Complete any logbook entries guests, verbally or in writing
as required by organisation (including kitchen log and
written notes), in order to
Leave kitchen promptly and maintain guest service training purposes (for
courteously example hotels,
Notifying next kitchen shift restaurants, cafés,
of any checking for and clubs, industrial
resolving problems with the canteens, non-
service, equipment or commercial
products, including written organisations, similar
record, personal briefing to establishments)
other associates
Making appropriate entries
in kitchen logbooks,
including appropriate detail,
people involved, time,
actions taken, to ensure
efficient operation
Organisation’s policies and
procedures for handing over
a shift

Module 14: Develop a new business
Objective of the module: The aim of this module is to develop the skills knowledge and understanding to develop a new business
LU1: The student will be able to: Hospitality sector, including Total: Directories of existing Class room with
hotels, restaurants, cafés, businesses multimedia aid, audio-
Identify business Look for, and recognise, 10 hours
clubs, industrial canteens, visual facilities and flip
opportunities in business opportunities in the Examples of business
non-commercial Theory: charts
the hospitality hospitality sector plans
sector 02 hours Visits to hospitality
Create hospitality business establishments Examples of financial plans
businesses
opportunities where they do Practical:
Size and importance of the Advertising materials for
not obviously exist Visits to advisors
hospitality industry in 08 hours potential business
including Chambers of
Quickly identify potential Pakistan, turnover, premises
Commerce and Trade
hospitality business contribution to the economy
Copies of job Associations, Pakistan
developments and how they
Factors affecting the advertisements for Hotels Association,
will affect the new business
hospitality industry, hospitality jobs Chefs’ Institute of
Identify the additional benefits including tourism, business Pakistan, professional
usage, inflation and other Information on sources of and legal advisors,
of potential hospitality
economy issues, terrorism finance government agencies,
business opportunities
Business planner accountants, banks
Looking for and identifying
templates and other loan
opportunities, including new
agencies
business or existing Start-up-costs estimator
business, checking
profitability, market Business information,
research (including with including company annual
guests, competitors, reports, journals,
qualitative research – magazines, company
thoughts and opinions, websites and newspapers
quantitative research –
numerical), sales forecasts,
competition, strengths and
weaknesses, market trends;

environmental issues;
setting goals and targets
Challenges and
opportunities in the new
business environment (for
example, changes in the
marketplace, employment
issues, competition,
government policies or
other changes in the
environment)
Implications of any new
venture for the new
business’s direction, image
and profitability
Creativity and innovation
when recognising new
opportunities for the new
business, including
recognising new areas of
business or residential
development, responding to
new trends in hospitality,
including new approaches
to cooking such as fusion
cooking and healthy eating,
changes in social trends,
the impact of fast food
Taking advantage of
opportunities presented,
including discussing

opportunities with advisors,

developing a business plan,
seeking funding
Taking into account the
lessons learned from
previous business
successes or failures,
including poor planning,
insufficient staffing, weak
arrangements with suppliers
and/or guests, lack of
marking plan
Identifying and weighing up
the risks linked to different
courses of action, including
considering the likelihood
and the impact of the risk,
discussing with
stakeholders, taking and
justifying decisions
Collecting and using
evidence to support
decisions, including
appropriate research,
developing a sound
business plan
Own costs to deliver the
deal, including margins and
break-even point
Effect of own behaviour on
other people or
organisations, including
positive and negative

behaviours, willingness of
others to work with or for
the new business
Listening to what the other
person is really saying,
including asking appropriate
questions, repeating back
important information to the
other person, looking
attentive
Building rapport, empathy
and long-lasting
relationships, including the
value of information
available, refocusing the
development, identifying
strengths and weaknesses,
winning guests, improving
efficiency, reducing
uncertainty
The effect of behaving
ethically on guests’ use of
the new business in the
future, including behaviour
that is fair, honest, not
detrimental to the business
or its guests
(see Introduction)

LU2: The student will be able to: Business laws and Total: Directories of existing Class room with
regulations, including businesses multimedia aid, audio-
Develop the Check what laws and other 10 hours
trading terms and visual facilities and flip
structure of the regulations will affect the new Examples of business
conditions, obtaining Theory: charts
new hospitality hospitality business plans
approval of company name
business 02 hours Visits to hospitality
Work out what money needed through the Securities and Examples of financial plans
businesses
to start the new hospitality Exchange Commission of Practical:
Pakistan, paying fees for Advertising materials for
business and keep it running Visits to advisors
name registration and 08 hours potential business
Identify own contribution to company incorporation, premises
Commerce and Trade
running the new hospitality registering the company, Copies of job Associations, Pakistan
business applying for a national tax advertisements for Hotels Association,
Determine the staff needed for number and registering for hospitality jobs Chefs’ Institute of
the new hospitality business income tax, registering for Pakistan, professional
sales tax by applying for a Information on sources of and legal advisors,
Sourcing suppliers for the new Sales Tax Number; record finance government agencies,
hospitality business keeping accountants, banks
Business planner
Decide how to use quality templates and other loan
Finance, including bank
standards in the new agencies
loans, family finance, other
Start-up-costs estimator
hospitality business investors; personal (and
family) survival budget, cost Business information,
Decide on the new hospitality
of premises / equipment / including company annual
business’s policy for looking
supplies, running and reports, journals,
after guests
staffing costs, forecasting, magazines, company
Investigate suitable premises record keeping websites and newspapers
for the new hospitality
Finding and securing the
business
services of a good
Decide how you will get accountant, including
equipment, tools and materials checking advertisements,
references,
Identifying other sources of recommendations from
support other hospitality colleagues

Own contribution, including

technical/operational –
relating to
products/services,
management, recording and
checking performance of
business, personal selling,
administration, previous
experience, strengths and
weaknesses
Staffing for the new
business, including skilled,
unskilled, number of staff
needed, cost implications,
timescales, training needed,
getting professional help,
engaging and dismissing
staff, contracts for staff,
labour rights, including
Industrial Relations
Ordinance 2008, Workers
Welfare Fund Ordinance
1971, Minimum Wages
Ordinance, 1961 and similar
legislation
Suppliers, including
equipment, food and drink,
other consumables, local,
national, arranging terms,
delivery schedules
Quality standards, including
inspections by Pakistan

Tourism Board and similar

organisations
Guest service policy,
including ensuring
standards, quality, quantity,
nature, performance,
balancing the interests of
the business and the guest,
certification and
accreditation from
Consumer Rights
Commission of Pakistan
Suitable premises, including
purchase or rental, size
suitability, services (gas,
water electricity), location,
need for maintenance and
repair; fire and security
protection, sources of
advice including associates
and other hospitality
professionals, legal advice,
financial advice
Sourcing tools, equipment,
materials and consumables,
including choosing a
supplier, reliability of
supplier and equipment,
range of tools, equipment
and materials required, cost
(for equipment, premises,
including purchase new,
second hand or rent; for
materials and consumables,

including discounts for bulk
purchasing)
Sources of support,
Commerce, colleagues in
the hospitality industry,
associates, training
providers
LU3: The student will be able to: The vision of the new Total: Directories of existing Class room with
business, the products or businesses multimedia aid, audio-
Communicate the Know the competition from 10 hours
services it provides (eg visual facilities and flip
new hospitality other hospitality businesses Examples of business
food, drink, Theory: charts
business’s and be able to explain to plans
accommodation, take-away
services to guests the advantages of own 02 hours Visits to hospitality
or delivered service), and Examples of financial plans
guests offer businesses
how best to communicate Practical:
this information clearly and Advertising materials for
Clearly define what products or Visits to advisors
passionately to potential 08 hours potential business
services the new business including Chambers of
guests, including ensuring premises
delivers and make sure that it Commerce and Trade
is presented to guests in a way information is clear, focused Copies of job Associations, Pakistan
they can relate to and persuasive advertisements for Hotels Association,
hospitality jobs Chefs’ Institute of
Tell potential guests how the Methods of communication
Pakistan, professional
new hospitality business is that are available to tell Information on sources of and legal advisors,
aiming to meet their needs and potential guests about the finance government agencies,
about new developments new business, including
Business planner accountants, banks
through advertising,
Check that the marketing templates and other loan
promotions, word of mouth,
strategy is based on an agencies
personal reputation and
accurate understanding of Start-up-costs estimator
personal selling, friends and
potential guest’s needs and family Business information,
preferences including company annual
Improving the experience
reports, journals,
new guests have when

dealing with the new magazines, company

business, including websites and newspapers
maintaining contact with
them, tailoring products or
services to meet their
specific needs, offering
discounts for guest loyalty
Regularly reminding guests
of the benefits of dealing
with the new business,
including in person, by e-
mail, through advertising or
promotional campaigns
LU4: The student will be able to: Arrangements, including Total: Case studies of Class room with
with staff, with suppliers, arrangements agreed multimedia aid, audio-
Negotiate Clearly explain the features of 10 hours
with guests between hospitality visual facilities and flip
arrangements for the arrangements that need to
Theory: business owners and other charts
the new be made and the benefits to Negotiations other than on
people or organisations
hospitality the other person or price (for example delivery 02 hours Visits to hospitality
business organisation costs and times, product businesses
and service specification, Practical:
Think whether there is Visits to advisors
service level and extras) 08 hours
anything to negotiate on other including Chambers of
than price The advantages of Commerce and Trade
negotiating on things other Associations, Pakistan
Negotiate arrangements
than profitability Hotels Association,
calmly and effectively
Chefs’ Institute of
The importance of not
Behave ethically throughout Pakistan, professional
getting emotional or
negotiations and legal advisors,
personal about a deal,
government agencies,
Sign off arrangements so they including getting upset or
accountants, banks
are clear to all parties angry, and the impact of
and other loan
this on the deal, including
agencies

losing or modifying the deal

as a result
Recalculating and
presenting an offer in a
different way to meet
developments whilst making
a deal
Closing a deal, including
making assumptions
beyond the deal, creating a
sense of urgency, using
competition as a lever,
being prepared not to close
Recording the outcome of
the deal so it is clear to all
parties and legally sound,
including contractual
arrangements,
communicating the
agreement by e-mail or fax

Complete list of tools and equipment
Sr# Description Quantity

Preparation equipment
1. Knives (different types), peeling knives, carving knives, chef knives, etc 20 sets
2. Graters 4
3. Measuring scale 5
4. Refrigerators (maintain temperature from 3 to 5 degrees) 2
5. Freezers (maintain temperature from -18 to -20 degrees) 2
6. Chopping boards (different colours – refer to HACCP regulations) 12 (3 each)
Different color
Utensils including
7. Pans (large, small, medium) 15 (5 each)
8. Bowls 15 (5 each)
9. Measuring spoons 5 sets
10. Forks 10
11. Bread slicer 1
12. Mixers (large, small) 2 (1 each)
13. Blenders 2
14. Toasters 2
15. Tin openers 5
16. Peelers 5
17. Potato cutter 1
18. Choppers 3
19. Mincing machine 1
20. Bone saw cutters 2
21. Patties maker 2
22. Beaters 2
23. Mashers 2

24. Baking trays 20
Cooking equipment
25. Burners/stoves 8
26. Ovens (convection oven, deck oven, tandoori oven) 1 each
27. Microwaves oven 1
28. Grill 1
29. Tilting pan 4
30. Steamer 2
31. Salamander 1
32. Panini machine 1
33. Wok 1
34. Blender heavy duty 1
35. Bread pans 20
36. Bun pans 20
37. Baguette pans 20
38. Juicers 2
39. Juice extractor 1
40. Deep fryer 1
41. Rolling pins 5
42. Pastry brushes 5
Presentation equipment
43. Plates 20
44. Platters 20
45. Silver salvers 20
46. Serving dishes 20
47. Sauceboats 20
Other general equipment and materials
48. Organisational guidelines for all operations 1 example copy
49. Standard Operating Procedures for all procedures 1 example copy
50. Communication manual 1 example copy
51. Example notes from daily briefing 20 copies

52. Recipes and methods of preparation and cooking 20 copies
53. Nutritional values charts 20
54. Tools and equipment for disposing of waste, including waste disposal units, recycling bins, garbage 1 set
drums on wheels (foot operated) with garbage bags included
Fire, first aid and safety equipment
55. Food safety guidelines 1 example copy
56. HACCP standards 1 example copy
57. Equipment and materials for washing hands, including sanitizing soap, suitable wash basin, hand 5 sets
towels
58. Emergency notices Illustrative range
59. Fire equipment, including the provision of fire exits, fire doors, fire extinguishers, alarm systems, 1 set
emergency lighting, fire safety and exit signs
60. First aid equipment: food safety plasters, in a variety of different sizes and shapes; small, medium 1 set
and large sterile gauze dressings; sterile eye dressings; triangular bandages; crêpe rolled bandages;
safety pins; disposable sterile gloves; scissors; alcohol-free cleansing wipes; tape; distilled water, for
cleaning wounds and as an eye bath
61. Logbooks for recording accidents and incidents 1 example copy
Cleaning equipment
62. Small cleaning equipment to use for different tools and equipment, including cloths, dusters, mops, 5 sets
brushes, buckets
63. Large cleaning equipment, including dishwasher, jet washer, wet and dry vacuum cleaner 1 set
Specific materials for Standard N 1 set
64. Directories of existing businesses 1 set
65. Examples of business plans 1 set
66. Examples of financial plans 1 set
67. Advertising materials for potential business premises 1 set
68. Copies of job advertisements for hospitality jobs 1 set
69. Information on sources of finance 1 set
70. Business planner templates 1 set
71. Start-up-costs estimator 1 set

72. Business information, including company annual reports, journals, magazines, company websites 1 set
and newspapers
73. Details of potential competitors, including brochures, websites and promotional materials 1 class set
74. Case studies of examples of communication methods and how they are used to promote a business 1 class set
75. Guest research tools, including questionnaires and surveys 1 completed
class copy as
example plus 20
blank copies
76. Case studies of arrangements agreed between business owners and other people or organisations 1 class set

List of consumable supplies
Appropriate quantities of:
Perishable commodities
 Vegetables, including carrot, zucchini, green beans lady finger, mushrooms, potatoes
 Meat, poultry and fish, including beef, lamb, mutton, sausages, fish
 Fruit and salad ingredients, including lettuce (all types), tomatoes, cucumber, green
and black olives, parsley, coriander, lemon, oranges, apples, mangos, bananas
 Bread ingredients, including sandwich bread, Paninis, sandwich fillings
 Eggs, butter, milk, cheese, fresh cream
Non –perishable commodities
 Pasta and rice, including pasta (farfalle, fettuccini alfredo), rice (plain rice, biryani,
basmati, pilau)
 Grains, pulses, white lentils, chick peas
 Bread ingredients, including flour, dry yeast, cooking salt, water, sugar, raisins,
walnut, cinnamon, baking powder, brown sugar, icing sugar, vegetable ghee for pan
greasing, sesame seed
 Sweet dish ingredients, including pastry, flour, chocolate, vanilla flavour
 Herbs, spices, seasonings and other sundry ingredients, including aniseed, baking
powder, balsamic vinegar, Barbecue sauce, basil, bay leaf (taz patta), beans, black
pepper powder, black pepper whole, brown flour, brown sauce, brown sugar, chicken
powder, chili sauce, chocolate different in colour, cinnamon, cooking salt, coriander
powder, corn flour, dry herbs, dry nuts, dry oregano, dry yeast, extra virgin olive oil,
fine flour, flour, food colour, gram masala, hot sauce, icing sugar, jafel, jalwatri,
lemon juice,), lentils, light olive oils, mayonnaise, meat tenderizer, mustard sauce,
mustard powder, olive oil, olive oil extra virgin, olives different colours, onion powder,
oyster sauce, pickle, raisins, red chili crush, rice flour, sesame oil, sesame seed,
soya sauce, sugar, tabasco sauce, tahini sauce, tomato ketchup, tomato paste,
tomato sauce, turmeric powder, vegetable ghee, vegetable oil, vinegar, walnut, white
pepper powder, Worcestershire sauce,
 Aluminum foils
 Baking parchment
 Greaseproof paper
 Cling film
 Gloves
 Markers
 Date and time stickers
 Note Pads
Materials for cleaning and sanitizing equipment and work surfaces, including sanitizer,
vinegar, lemon, degreaser

Credit values
The credit value of the National Certificate Level 2 in COOK is defined by estimating
the amount of time/ instruction hours required to complete each competency unit and
competency standard. The NVQF uses a standard credit value of 1 credit = 10 hours
of learning (Following Higher Education Commission (HEC) guidelines.
The credit values are as follows:
Estimate of Credit
Competency Standard hours
A: Maintain professional kitchen standards for
food preparation and cooking throughout the 60 6
shift
B: Introduction to food preparation and cooking 120 12
C: Prepare and cook vegetables 48 5
D: Prepare, cook and finish meat, poultry and

80 8
fish dishes
E: Prepare and finish simple salad and fruit

28 3
dishes
F: Prepare, cook and finish pasta and rice

48 5
dishes
G: Prepare, cook and finish eggs and egg

32 3
dishes
H: Prepare and cook grain and pulse dishes 48 5
I: Prepare and cook soups, stocks and sauces 68 7
J: Prepare, bake and finish simple bread and

48 5
dough products
K: Prepare hot and cold sandwiches 32 3
L: Prepare and finish simple sweet dishes 48 5
M: Complete kitchen shift effectively 60 6
N: Developing a new business 80 8

Curriculum Chef Level II

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Layout & design

Purpose of the training programme

Overall objectives of training programme

 Weighing and measuring ingredients according to recipes

 Preparing and cooking food as required by guests’ orders

 Working hygienically and safely.

Competencies to be gained after completion of course

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Trainee entry level

 Trained and qualified as a cook for at least 3 months, with experience in a

Minimum qualification of trainer

Recommended trainer: trainee ratio

Medium of instruction i.e. language of instruction

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 The Pure Food Ordinance 1960

Duration of the course (Total time, Theory & Practical time)

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Module 14: Developing a new business 8 32 40

Sequence of the modules

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Module 3: Module 5: Prepare

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mouth, blowing nose,

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show any guests the

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Problems with food quantity

storage area as quickly as

before it deteriorates, apron, safety trainers or clubs, industrial

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waste in own kitchen work

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Duration 60 hours Theory: 12 hours Practical: 48 hours

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Storage of equipment, openers, peelers, potato

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sorting, spraying, trimming, cutters, patties maker, organisations, similar

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quantity (as required by

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Duration 25 hours Theory: 5 hours Practical: 20 hours

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Duration 40 hours Theory: 8 hours Practical: 32 hours

blending, flavouring, apron, safety trainers or

fried fish (traditional commercial

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Duration 15 hours Theory: 3 hours Practical: 12 hours

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