BY Culinary Skills – Short Order Cooking L4
Objectives of the Programme Module
To give the learner an understanding of how a professional kitchen is organised and run.
To advise the learner of their responsibility in food and hygiene safety including their
personal hygiene, their legal responsibilities and clothing and footwear requirements.
To prepare the learner for employment in the food service industry, detailing equipment
and ingredients used for breakfast and lunch.
Advise the learner of time and temperature control in the storage, preparation and service
of food
To assist the learner to develop the language, literacy and numeracy skills related to short
order cooking through the medium of the module themes and content
To enable the learner to take responsibility for his/her own learning.
Target Award
QQI General Learning – 4M2010
Start Date: 29-08-2025 Hours/week: 05 Hrs 00 Mins Duration: 16 weeks
Applicants should have a standard of knowledge, skill and competence equivalent to NFQ Level 3 when accessing a Level 4 programme. Applicants may have participated in primary and secondary education although no formal qualifications are required.
Age Requirements
Please see course details for minimum age requirements
Please refer to Programme Descriptor for Programme Aims and Objectives
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course, be able to work under direction with some ability to work on their own initiative.
| Module | Award | Body |
|---|---|---|
| Short Order Cooking 4N1151 | Short Order Cooking (4N1151) | QQI |
1. Explain how a professional kitchen is organised
2. Outline the classification and essential qualities of a range of basic commodities
3. Explain the need for hygiene control in the preparation and storage of foods
4. Describe the commodities, equipment, preparation techniques and cookery processes used
in relation to breakfast cookery, baked goods and simple lunch dishes
5. State the principles of storage in relation to dry goods, frozen food, chilled food and fresh
vegetables
6. Carry out basic cookery processes including grilling, poaching, simmering, boiling and
shallow and deep fat frying
7. Set up mise-en-place
8. Prepare a variety of fruit and vegetables, ensuring that waste is discarded appropriately
9. Prepare the following using a range of fresh and convenience foods:
– Cooked breakfast
– Plated and buffet continental breakfast
– Hot and cold cereals
– Bread and scones
– Salads (including dressings)
10. Prepare a range of hot and cold sandwiches using a variety of fillings including packaging and
display
11. Prepare a counter display of menu items
12. Use a range of cooking equipment, utensils, serving dishes portion control equipment and
procedures
13. Take personal responsibility for each food item produced
14. Demonstrate best practice in food hygiene and workplace safety.