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Course contents

• Selects correct knife for task.

• Uses knives effectively and efficiently.

• Selects ingredients of the right quality that support sustainability and seasonality.

• Weighs, measures, and scales ingredients.

• Cooks from fresh producing complete dishes.

• Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.

• Prepares, cooks, and finishes fruit vegetables.

• Prepares, cooks, and finishes sauces.

• Prepares, cooks and finishes pureed and cream soup and stock based dishes.

• Prepares and cooks noodles, and fresh or convenience pasta.

• Prepares and cooks pulses and grains, including long and short grain rice.

• Prepares, cooks and finishes eggs or egg based dishes.

• Prepares, cooks and finishes leavened and unleavened dough products.

• Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.

• Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.

• Prepares, produces, and finishes hot and cold desserts.

• Stuffs, fills and panés across food types.

• Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.

• Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability

• Uses seasoning, spices, rubs, and marinades to flavour ingredients.

• Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.

• Portions, plates, finishes, garnishes, and presents individual dishes.

• Exercises portion control and acts to maximise yield.

• Achieves intended quality in terms of texture, flavour, and appearance

• Identifies and resolves errors during the production process.

• Assists in the resolution of feedback, complaints, and issues.

• Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.

• Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.

• Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.

• Complies with health and safety legislation, regulations, guidelines and procedures.

• Undertakes stock control, storage, and rotation.

• Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.

• Follows equity, diversity and inclusion legislation and organisational policies.

• Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.

• Communicates with colleagues, manager and other stakeholders in a professional manner.

• Works as part of a team to support service delivery.

• Uses feedback to improve own performance.

• Manages own time to ensure tasks are completed.

• Selects correct knife for task.

• Uses knives effectively and efficiently.

• Selects ingredients of the right quality that support sustainability and seasonality.

• Weighs, measures, and scales ingredients.

• Cooks from fresh producing complete dishes.

• Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.

• Prepares, cooks, and finishes fruit vegetables.

• Prepares, cooks, and finishes sauces.

• Prepares, cooks and finishes pureed and cream soup and stock based dishes.

• Prepares and cooks noodles, and fresh or convenience pasta.

• Prepares and cooks pulses and grains, including long and short grain rice.

• Prepares, cooks and finishes eggs or egg based dishes.

• Prepares, cooks and finishes leavened and unleavened dough products.

• Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.

• Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.

• Prepares, produces, and finishes hot and cold desserts.

• Stuffs, fills and panés across food types.

• Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.

• Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability

• Uses seasoning, spices, rubs, and marinades to flavour ingredients.

• Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.

• Portions, plates, finishes, garnishes, and presents individual dishes.

• Exercises portion control and acts to maximise yield.

• Achieves intended quality in terms of texture, flavour, and appearance

• Identifies and resolves errors during the production process.

• Assists in the resolution of feedback, complaints, and issues.

• Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.

• Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.

• Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.

• Complies with health and safety legislation, regulations, guidelines and procedures.

• Undertakes stock control, storage, and rotation.

• Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.

• Follows equity, diversity and inclusion legislation and organisational policies.

• Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.

• Communicates with colleagues, manager and other stakeholders in a professional manner.

• Works as part of a team to support service delivery.

• Uses feedback to improve own performance.

• Manages own time to ensure tasks are completed.

Course contents

• Apply health and safety procedures and safe systems of work in compliance with regulations and standards.

• Work in accordance with the design process, company management systems, policies and procedures.

• Review and interpret technical information and requirements from different sources such as specifications, engineering drawings, concepts, stakeholders.

• Identify and assess factors that affect designs such as materials, application, location, risk and environment.

• Select materials and parts.

• Propose and evaluate ideas for sustainable engineering concepts to solve engineering challenges.

• Develop solutions that can be manufactured or built, and proven, operated and maintained during their operational life and decommissioned or recycled at the end of their operational life.

• Provide feedback on engineering designs.

• Apply quality assurance procedures to engineering drawings or models, including own designs and those of peers.

• Communicate with others verbally for example, colleagues and stakeholders.

• Produce written documents, schedules and reports.

• Identify, organise and use resources to complete tasks with consideration for cost, quality, safety, security and environmental impact.

• Identify inaccuracies or discrepancies in drawings and specifications and propose solutions.

• Incorporate changes to an existing design as a result of any modifications made during the as-built implementation.

• Create concepts for system layouts and associated components.

• Read, interpret and establish design intent.

• Determine the correct tolerances for components of the design.

• Follow equality, diversity and inclusion procedures.

• Perform simple calculations to use in design drawings.

• Use measuring techniques for reverse engineering.

• Option 1. Produce general arrangements of electrical power.

• Option 1. Produce detailed drawings of electrical power components such as wires connection, voltage, capacity, main switches.

• Option 1. Identify cable types and application.

• Option 1. Use digital tools such as CAD and BIM to produce electrical power project deliverables such as output drawings and electrical designs.

• Option 2. Produce general arrangements of control and instrumentation designs.

• Option 2. Produce detailed drawings of control and instrumentation components such as cable numbers, wire colours, junction block numbers and panel identification.

• Option 2. Identify different cable types and appropriate application.

• Option 2. Use digital tools such as CAD to produce control and instrumentation project deliverables.

• Option 3. Produce general arrangements of mechanical designs.

• Option 3. Produce detailed drawings of mechanical components such as part dimensions, shape and manufacture.

• Option 3. Use digital tools such as CAD to produce mechanical project deliverables.

• Option 4. Produce general arrangements of piping design.

• Option 4. Produce detailed drawings of piping components such as pipework, ducts and fittings and including supports and skids.

• Option 4. Use digital tools such as CAD or Plant Design Management Systems to produce piping design project deliverables.

• Option 5. Produce general arrangements of structures showing multiple materials such as steel, concrete, masonry, timber.

• Option 5. Produce detailed drawings for multiple materials such as steel, concrete, timber or masonry.

• Option 5. Use digital tools such as CAD and BIM to produce structural project deliverables.

• Apply health and safety procedures and safe systems of work in compliance with regulations and standards.

• Work in accordance with the design process, company management systems, policies and procedures.

• Review and interpret technical information and requirements from different sources such as specifications, engineering drawings, concepts, stakeholders.

• Identify and assess factors that affect designs such as materials, application, location, risk and environment.

• Select materials and parts.

• Propose and evaluate ideas for sustainable engineering concepts to solve engineering challenges.

• Develop solutions that can be manufactured or built, and proven, operated and maintained during their operational life and decommissioned or recycled at the end of their operational life.

• Provide feedback on engineering designs.

• Apply quality assurance procedures to engineering drawings or models, including own designs and those of peers.

• Communicate with others verbally for example, colleagues and stakeholders.

• Produce written documents, schedules and reports.

• Identify, organise and use resources to complete tasks with consideration for cost, quality, safety, security and environmental impact.

• Identify inaccuracies or discrepancies in drawings and specifications and propose solutions.

• Incorporate changes to an existing design as a result of any modifications made during the as-built implementation.

• Create concepts for system layouts and associated components.

• Read, interpret and establish design intent.

• Determine the correct tolerances for components of the design.

• Follow equality, diversity and inclusion procedures.

• Perform simple calculations to use in design drawings.

• Use measuring techniques for reverse engineering.

Course contents

• Record transactional data.

• Use the organisation’s standard tools and processes to examine data to identify transactional issues such as, reconciliations and inconsistencies between invoices.

• Recognise and rectify routine errors, escalating as necessary.

• Plan and review accounting and finance tasks.

• Communicate with stakeholders to deliver accurate and timely results, avoiding jargon, using language tailored to the audience and different media methods with an appreciation of the risks and benefits to the business of social media and other digital applications.

• Use finance and accounting software packages to accurately input and manage data to contribute to routine accounting tasks.

• Handle data and digital technology in line with cyber and data security requirements, using data securely and safely, including backing up data.

• Record transactional data.

• Use the organisation’s standard tools and processes to examine data to identify transactional issues such as, reconciliations and inconsistencies between invoices.

• Recognise and rectify routine errors, escalating as necessary.

• Plan and review accounting and finance tasks.

• Communicate with stakeholders to deliver accurate and timely results, avoiding jargon, using language tailored to the audience and different media methods with an appreciation of the risks and benefits to the business of social media and other digital applications.

• Use finance and accounting software packages to accurately input and manage data to contribute to routine accounting tasks.

• Handle data and digital technology in line with cyber and data security requirements, using data securely and safely, including backing up data.