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D262 11 Food preparation for healthy eating

Description

Tutor resource for unit D262 11 Food preparation for healthy eating. This unit will help students amend established dishes/recipes to produce them in a healthier manner.

Subjects

healthy eating | cookery | hygiene | food preparation | transett | d26211 | CATERING / FOOD / LEISURE SERVICES / TOURISM | 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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Field Bakery

Description

Subjects

tents | bakers | usarmy | cookery | bakeries | camplife | mexicanrevolution | unitedstatesmexicoborder | rppc | militarylife | realphotographicpostcards

License

No known copyright restrictions

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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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[Army Cook Steaming Cauliflower, Pepperell Manufacturing Company]

Description

Subjects

kitchens | unitedstates | wwii | pots | worldwarii | ww2 | cooks | usarmy | pans | cookery | worldwartwo | unitedstatesarmy | cookingutensils | textileindustry | armyairforces | airbases | cottonindustry | randolphfield | vision:text=0516 | vision:outdoor=0613 | vision:sky=0563 | pepperellmanufacturingcompany | randolphairforcebasetex

License

No known copyright restrictions

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Safety Soups and Sauces

Description

The resource can be used as an already running Learning Management system by visiting the address http://professionalcookery.academy or as a clean install on your own wordpress hosted site. The lecturer can use the videos to reinforce teaching of the 3 subject areas, Safety, Soups and Sauces. The lecturer can also track the students as they participate with lessons and quizzes, and as they submit work to the site. Work can be downloaded and assessed by the lecturer for each student within their group. The lecturer can then mark the assignments complete as and when he wishes. The learner can visit the site at anytime and see their own progress through the courses, lessons and topics, badges they have earned, and work they have submitted.

Subjects

wordpress | cookery | nvq | sauces | professional | level 2 | ILRforSkills | hot | soups | Safety | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution-NonCommercial-ShareAlike 4.0 International Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ http://creativecommons.org/licenses/by-nc-sa/4.0/

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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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D9NL 10 Hospitality: Organisation of Practical Skills

Description

This Unit is designed to assist students to develop competence in planning work, requisitioning components, identifying equipment and integrating practical skills to complete tasks involving work co-ordination, in the context of food preparation. This is a web package (after download, extract and run from index.html)

Subjects

cookery | D9NL10 | TranSETT | hospitality | planning skills | N: Catering / Food / Leisure Services / Tourism | SCQF Level 4

License

Attribution-NonCommercial-ShareAlike 3.0 Unported Attribution-NonCommercial-ShareAlike 3.0 Unported http://creativecommons.org/licenses/by-nc-sa/3.0/ http://creativecommons.org/licenses/by-nc-sa/3.0/ Scotland's Colleges / SQA Scotland's Colleges / SQA

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D262 11 Food preparation for healthy eating

Description

This Unit is designed to assist student to look at established dishes and produce them in a ‘healthier’ manner. This resource is shared as a web package (after download, extract and run from index.html)

Subjects

TranSETT | D26211 | healthy eating | cookery | hygiene | food preparation | N: Catering / Food / Leisure Services / Tourism | SCQF Level 5

License

Attribution-NonCommercial-ShareAlike 3.0 Unported Attribution-NonCommercial-ShareAlike 3.0 Unported http://creativecommons.org/licenses/by-nc-sa/3.0/ http://creativecommons.org/licenses/by-nc-sa/3.0/ Scotland's Colleges / SQA Scotland's Colleges / SQA

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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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Chicken : cuts for craupadine

Description

Video showing how to cut a chicken for craupadine. The demonstration includes details of tools and written instructions for each of the stages involved.

Subjects

chicken | food preparation | cooking | cookery | 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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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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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/

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School dinner at the National School, Oswestry

Description

Subjects

school | wales | kitchens | meals | cymru | clogs | schools | cooks | cookery | llyfrgellgenedlaetholcymru | nationallibraryofwales | oswestry | tinbath | filmnegatives | charlesgeoff19092002 | negyddffilm

License

No known copyright restrictions

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Foods and Cookery laboratory, School of Household Art, Teachers' College, Columbia University, around 1910-20.

Description

Collection: Human Ecology Historical Photographs Title: Foods and Cookery laboratory, School of Household Art, Teachers' College, Columbia University, around 1910-20. Collection #23-2-749, item M-OS-08 Div. Rare & Manuscript Collections, Cornell University Library Persistent URI: hdl.handle.net/1813.001/5x9j There are no known U.S. copyright restrictions on this image. The digital file is owned by the Cornell University Library which is making it freely available with the request that, when possible, the Library be credited as its source.

Subjects

cornelluniversitylibrary | homeeconomics | photographsofotherschoolswithhomeeconomics | culidentifier:value=mos08 | cookingeducation | foodsandcookerylaboratory | columbiauniversity | 191020

License

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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/

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Steamed asparagus

Description

Aimed at catering students, this resource is a video that shows how to prepare steamed asparagus. It provides a step-by-step demonstration by a chef, with audio commentary.

Subjects

catering | chefs | cookery | culinary arts | food preparation | 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 EL04 = SCQF 4 | Foundational Level | NICAT 1 | CQFW 1 | Foundation | GCSE D-G | NVQ 1 | Intermediate 1 | | UK EL03 = SCQF 3 | Level 3 | Entry level 2 | NICAT Entry | Access 3 | Foundation SG | 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 fried chicken

Description

Aimed at catering students, this resource is a video that shows how to prepare shallow fried chicken. It provides a step-by-step chef's 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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Deep fried plaice goujons

Description

Video demonstrating how to cook and serve deep fried plaice goujons. Produced under the “North West Content Exchange” (NWCE) initiative.

Subjects

cooking | fish | catering | cookery | 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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D9NL 10 Hospitality: Organisation of Practical Skills

Description

This Unit is designed to assist students to develop competence in planning work, requisitioning components, identifying equipment and integrating practical skills to complete tasks involving work co-ordination, in the context of food preparation.

Subjects

cookery | hospitality | planning skills | d9nl10 | transett | BUSINESS / MANAGEMENT / OFFICE STUDIES | A

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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D9NL 10 Hospitality: Organisation of Practical Skills

Description

This Unit is designed to assist students to develop competence in planning work, requisitioning components, identifying equipment and integrating practical skills to complete tasks involving work co-ordination, in the context of food preparation.

Subjects

cookery | hospitality | planning skills | d9nl10 | transett | CATERING / FOOD / LEISURE SERVICES / TOURISM | 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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