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QCA code: 100/5364/5
Certification end date: 31/7/2011
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Download the H297 framework document - which shows mandatory and optional units.
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1G1 : Maintain a safe, hygienic and secure working environment
1G4 : Contribute to effective teamwork
2G3 : Maintain food safety when storing, preparing and cooking food
2FC1 : Cook and finish basic fish dishes
2FC3 : Cook and finish basic meat dishes
2FC4 : Cook and finish basic poultry dishes
2FC7 : Cook and finish basic vegetable dishes
2FC8 : Cook-chill food
2FC9 : Cook-freeze food
2NFPC1 : Prepare, cook and finish basic hot sauces
2NFPC4 : Prepare, cook and finish basic rice dishes
2NFPC5 : Prepare, cook and finish basic pasta dishes
2NFPC6 : Prepare, cook and finish basic pulse dishes
2NFPC8 : Prepare, cook and finish basic egg dishes
2NFPC9 : Prepare, cook and finish basic bread and dough products
2NFPC10 : Prepare, cook and finish basic pastry products
2NFPC11 : Prepare, cook and finish basic cakes, sponges and scones
2NFPC12 : Prepare, cook and finish basic grain dishes
2NFPC13 : Prepare, cook and finish healthier dishes
2NFPC14 : Prepare, cook and finish basic hot and cold desserts
2NFPC15 : Prepare and present food for cold presentation
2NP&C3 : Process, cook, finish and present flour, dough and tray-bake products
1FP3 : Prepare hot and cold sandwiches
2NP&C1 : Complete kitchen documentation
2NP&C2 : Set up and close kitchen
1NP&C1 : Package food for delivery
2G1 : Give customers a positive impression of yourself and your organisation
2G2 : Order stock
1G6 : Maintain a vending machine
1FS4 : Provide a counter/takeaway service
HS1 : Supervise the work of staff
1G2 : Maintain and deal with payments
2FS5 : Convert a room for dining
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If you are interested in becoming approved with City & Guilds for an award similar to this, please see our becoming approved page.
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