Learning Outcome

Name of the unit: Prepares meals

Qualification: Cook

Professional area: Hospitality industry, tourism, event management, housekeeping

EQF-level: 2

Level of the participant: Advanced

Description of the unit: The Cook carries out his work in kitchens at hotel/restaurants, restaurants, diners, institutions, catering companies and conference/congress centres. He is able to: 1. Prepares the mise en place 2. Adjusts recipes 3. Prepares meals and components 4. Finishes dishes for the pass 5. Cleans work areas, equipment and machines in the kitchen 6. Carries out maintenance on kitchen equipment 1.5 Cleans work areas, equipment and machines in the kitchen 1.6 Carries out maintenance on kitchen equipment