Competency Assessment — Cook
About Course
A professional competency assessment programme for cooks working in restaurants, hotels and catering kitchens.
The programme is designed for people already working in the field who want their knowledge validated and updated. It covers four thematic modules, each with a video recap, a downloadable course handout and an assessment quiz:
Module 1 — Basic Culinary Techniques
Module 2 — Sauces, Kitchen Organisation and the Brigade
Module 3 — Management, Recipe Cards and Food Cost
Module 4 — Hygiene, HACCP and Food Safety
Each quiz contains 20 questions with a 20-minute time limit. The pass mark is 80%, meaning a minimum of 16 correct answers per module. Two attempts are allowed per module.
On passing all four modules, the candidate receives The Butler Standard Professional Certificate — an internal attestation issued by The Butler Hospitality Collection.
Course Content
Basic Culinary Techniques
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Basic Culinary Techniques
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Module 1 – Cook: Basic Culinary Techniques
Sauces, Kitchen Organisation and the Brigade
Management, Recipe Cards and Food Cost
Hygiene, HACCP and Food Safety
Obții Certificatul de Standard Profesional
Atestă-ți competențele în fața angajatorilor. Certificat emis de The Butler Hospitality Collection.
