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Hazard awareness and critical control points

Description

This resource discusses an explanation of the Hazard Awareness and Critical Control Points theory, as well as how to implement HACCP processes

Subjects

consumer flowchart | product use flowchart | hazard identification | hazard prevention | corrective action | corrective training | critical control points | daily routine | routine verification | routine documentation | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | haccp | 7 haccp principles | haccp plan | haccp team | hazards | product composition | nvq level 2 | oxb:200811:006pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Food allergies and intolerances

Description

This resource looks at the different types of allergies and intolerances that caterers and catering staff need to be aware of when preparing and serving food

Subjects

allergies | intolerances | food allergies | food intolerances | epipen | allergic reactions | allergens | intolerants | anaphylactic shock | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | food preparation | haccp | nvq level 2 | oxb:200811:001pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Food poisoning

Description

Identifying the potential causes of food poisoning and how to prevent contamination of food is addressed by this resource

Subjects

bacteria | viruses | mould | symptoms | carriers | prevention | legal requirements | reputable suppliers | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | causes of food poisoning | staphylococcus aureus | staph | campylobacter | shingella | salmonella | escheria coli | e-coli | clostridium perfringens | listeria | bacillus cereus | hepatitis a | norwalk | haccp | nvq level 2 | oxb:200811:005pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Food safety resources: an introduction

Description

This resources provides an overview of the content contained with the 10 resources that make up this course

Subjects

food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | why practice food hygiene | haccp | nvq level 2 | oxb:200811:000pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Cleaning for caterers

Description

This resource identifies processes and methods to ensure all food preparation areas are free from any potential contaminants

Subjects

cleaning | hygiene | food hygiene | food preparation | cleaning plan | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | food safety | haccp | nvq level 2 | oxb:200811:003pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Hazards

Description

This resource provides information about the potential hazards and risks that are faced when preparing food

Subjects

contaminants | non- living contaminants | chemicals | living contaminants | viruses | bacteria | high risk foods | high risk people | raw meat | safe food handling practices | food handling | food storage | food preparation | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | e-coli | haccp | nvq level 2 | oxb:200811:007pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Toxins and Viruses

Description

This resources looks at the potential risks of food contamination coming from toxins and viruses.

Subjects

Toxins | viruses | fish | shell fish | plant toxins | bacteria | hazards | mould | fungi | parasites | mycotoxin | aflatoxin | Norwalk | hygiene | personal hygiene | safe food handling practices | food handling practices | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:009PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Cross contamination

Description

This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas

Subjects

raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | contamination | haccp | nvq level 2 | oxb:200811:004pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Pests

Description

Awareness and prevention of contamination of food by pests such as flies, rodents and domestic pets is covered within this resource

Subjects

rats | mice | cockroaches | rodents | flies | household pets | contamination | bacteria | feces | cleaning | food waste | waste disposal | infestation | pest removal | extermination | pest prevention | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | pests | e-coli | haccp | nvq level 2 | oxb:200811:008pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Toxins and viruses

Description

This resources looks at the potential risks of food contamination coming from toxins and viruses

Subjects

viruses | fish | shell fish | plant toxins | bacteria | hazards | mould | fungi | parasites | mycotoxin | aflatoxin | hygiene | personal hygiene | safe food handling practices | food handling practices | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | toxins | norwalk | haccp | nvq level 2 | oxb:200811:009pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Braised lamb shoulder

Description

Video showing how to cook and serve braised lamb shoulder. Produced under the “North West Content Exchange” (NWCE) initiative.

Subjects

cooking | cookery | catering | food | meat | CATERING / FOOD / LEISURE SERVICES / TOURISM | Technology and Food and Beverages | Employability | Design and delivery of programmes | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Salmon en croute

Description

Aimed at catering students, this resource is a video that shows how to make salmon en croute, highlighting the baking method. It provides a demonstration by a chef, with audio commentary. The demonstration does not focus on the initial preparation of the salmon and puff pastry, but concentrates on the steps taken from the brushing of the pastry (wrapped around the salmon fillet) with egg to the baking of in the oven.

Subjects

cookery | cuisine | catering | culinary arts | food preparation | chefs | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Learning | Employability | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Chicken : cuts for saute

Description

Video demonstrating how to cut a chicken for saute. Includes details of tools and written instructions for each stage of the process.

Subjects

chicken | cooking | cookery | catering | food preparation | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Design and delivery of programmes | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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The a la carte cover

Description

This learning object is an animated movie that demonstrates how an A la carte cover should be set. Using the mouse, students are able to control the speed at which they watch the demonstration, wherein each item of cutlery and crockery is moved to its correct position on the table, with accompanying explanatory text.

Subjects

catering | a la carte | food | tourism | table settings | CATERING / FOOD / LEISURE SERVICES / TOURISM | Business and Administrative studies | Employability | Learning | Design and delivery of programmes | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | administrative studies | N000 | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Making stilton and broccoli soup

Description

This annotated video shows a step-by-step guide to making stilton and broccoli soup. This resource was funded by the LSN as part of the Q projects programme and was designed and produced by Doncaster College.

Subjects

catering | soups | food preparations | cooking | cookery | foods | recipes | LSN | Technology and Food and Beverages | CATERING / FOOD / LEISURE SERVICES / TOURISM | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | Students | Learning | Employability | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Lamb chops

Description

Video showing how to cook and serve lamb chops using a griddle pan. This object is produced under the “North West Content Exchange” (NWCE) initiative.

Subjects

cooking | cookery | catering | meat | food | CATERING / FOOD / LEISURE SERVICES / TOURISM | Technology and Food and Beverages | Employability | Design and delivery of programmes | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Shallow poached salmon darne

Description

Aimed at catering students, this resource is a video that shows how to make shallow poached salmon darne. It provides a step-by-step demonstration by a chef, with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | food preparation | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Blanquette of porkstewing

Description

Aimed at catering students, this resource is a video that shows how to prepare and cook blanquette of porkstewing. It provides a step-by-step demonstration by a chef, with audio commentary.

Subjects

cookery | chefs | food preparation | culinary arts | cuisine | catering | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Interactive table setting

Description

An interactive table setting exercise that allows the user to experiment with different table settings, in particular a Table d'hote setting.

Subjects

catering | table setting | cover | table d'hote | leisure | tourism | CATERING / FOOD / LEISURE SERVICES / TOURISM | Learning | Teaching | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | EDUCATION / TRAINING / TEACHING | N | G

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Deep frying equipment

Description

An interactive movie that gives detailed information on all the equipment needed when deep fring fish in batter.

Subjects

catering | tourism | deep frying | fish | batter | cooking | food preparation | CATERING / FOOD / LEISURE SERVICES / TOURISM | Learning | Teaching | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | EDUCATION / TRAINING / TEACHING | N | G

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Deep poached whole trout

Description

Video showing how to cook and serve deep poached whole trout. Produced under the “North West Content Exchange” (NWCE) initiative.

Subjects

cooking | cookery | fish | catering | CATERING / FOOD / LEISURE SERVICES / TOURISM | Technology and Food and Beverages | Employability | Design and delivery of programmes | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Red bream en papillotte

Description

Aimed at catering students, this resource is a video that shows how to prepare and make a dish of red bream en papillotte. It provides a step-by-step demonstration with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | food preparation | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Pot roast chicken breast

Description

Video showing how to make and serve pot roast chicken breast with vegetables and herbs. Produced under the “North West Content Exchange” (NWCE) initiative.

Subjects

cookery | cooking | catering | meat | food | CATERING / FOOD / LEISURE SERVICES / TOURISM | Technology and Food and Beverages | Employability | Design and delivery of programmes | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Site sourced from

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Battering and frying fish

Description

An interactice resource that provides tips on battering and frying fish.

Subjects

catering | tourism | food preparation | fish | battering | frying | cooking | CATERING / FOOD / LEISURE SERVICES / TOURISM | Veterinary Sciences | Technology and Food and Beverages | Learning | Teaching | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL07 = SCQF 7 | Higher Certificate | NICAT 4 | CQFW 4 | NVQ 4 | Advanced Higher | SVQ 4 | HN Certificate | related subjects | D000 | EDUCATION / TRAINING / TEACHING | N | G

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Site sourced from

http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dc

Attribution

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Roast potatoes

Description

Aimed at catering students, this resource is a video that shows how to make roast potatoes. It provides a step-by-step chef's demonstration with audio commentary.

Subjects

catering | chefs | cookery | cuisine | culinary arts | hospitality | restaurants | CATERING / FOOD / LEISURE SERVICES / TOURISM | Employability | Learning | Design and delivery of programmes | Students | UK EL06 = SCQF 6 | Advanced courses | NICAT 3 | CQFW 3 | Advanced | A/AS Level | NVQ 3 | Higher | SVQ 3 | UK EL02 = SCQF 2 | Entry level 1 | CQFW Entry | Access 2 | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | UK EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL05 = SCQF 5 | Intermediate level | Intermediate | NICAT 2 | CQFW 2 | Intermediate | GSCE A-C | NVQ 2 | | N

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Site sourced from

http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dc

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

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