This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.

Eggs ...................................................................................................................................................................................................................................................417 Pork ...................................................................................................................................................................................................................................................261Grains................................................................................................................................................................................................................................................413

Veal .....................................................................................................................................................................................................................................................254 Identifying hazards in the catering and hospitality workplace ........................................................................................................................... 42Applying for a job.......................................................................................................................................................................................................................... 35 Save time planning with 20 editable Course Plans that provide a scheme of work for each of the NVQ topics. Offal and other edible parts of the carcass................................................................................................................................................................ 264

Guinea fowl ....................................................................................................................................................................................................................................327

Planning and providing for special diets .........................................................................................................................................................................68 Meat ...................................................................................................................................................................................................................................................246 Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking. Fruit.....................................................................................................................................................................................................................................................185 Planning and preparing menus for catering operations..........................................................................................................................................81