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French Regional Specialities and European Cuisine Techniques will be imparted at this stage. Application of techniques learnt at Basic level will be used to perform tasks and apply to recipes will improve further understanding of the cuisine programme. At this level students will learn to be better organised and to understand production of the dishes better.
CORE UNIT:
- Highfield Level 2 International Award in Food Safety (External Award), Food Safety Manager
- Cooking techniques 2
- Developing specific knife skills, Preparing live shellfish, Methods of preserving, Intermediate butchery skills and fish filleting, Intermediate sauce knowledge, dentifying specific European techniques and cuisine
- Breakfast and 3-course meals level 2
- Extrapolate personal kitchen organisation and management skills
- Food & Beverage Service Principles 2
- Professional Development Workshop 1