Mayo Abbey Parish Dev. Co. Ltd.

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In The Kitchen

Training

For details of Mayo Abbey Cookery School Click Here

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Details of some of our short courses below.

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Food Preparation / Restaurant Service
Course Title: Catering
FETAC Level 4 D10150

Duration:
Training Provider: St Colman's Training Centre
Includes: Certification and materials
Course Content

This course is made up of 4 units as follows:

  • Finding out: Hotel, Restaurant and Institutional Catering
  • Simulating the Meal Event
  • Hygiene and Safety
  • Reviewing and Evaluating.


This course would be ideal for anyone interested in working in the Hotel / Restaurant industry.

Assessment
Candidates present a portfolio of coursework which shows that they have achieved a wide range of the Specific Learning Outcomes.

Portfolios must contain the following:
Assignments 1 to 4: evidence of four practical catering events 80%
Assignment 5: research 20%
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Assessment brief:
In small groups candidates will plan, prepare, cook and serve and evaluate four practical catering events. Supporting evidence of planning, preparation and review should be presented. This could consist of purchasing lists, recipes, menus, diagrams, drawings, audio or video tapes of meal events, check lists, photographs, diary etc. Support evidence should also include a brief review of the catering event, indicating the candidate’s evaluation experience.

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Food & Cookery
FETAC Level 3 DF0145
Duration: Varies
Total Hours: 21
Training Provider: St Colman's Training Centre
Includes: Trainer Fees, FETAC Registration & Certificates, Ingredients, External Authenticate Room & equipment hire.

This is a highly popular confidence building course where participants will learn how to cook simple recipes and build up their basic skills. Participants are thought the basics starting with easy main dishes, healthy lunches and wholesome breakfasts also educating you as to which ingredients to stock at home. Food & Cookery @ Level 3 is for you if you're starting from scratch or you have just a little cooking experience.

Course Content

A Healthy Breakfast

  • Plan a Healthy Breakfast
  • Prepare Breakfast
  • Serve Breakfast
  • Evaluate the finished Breakfast


A Healthy Snack or Lunch Box

  • Plan a Healthy Snack or Lunch Box
  • Prepare Snack or Lunch Box
  • Serve Snack or Lunch Box
  • Evaluate the finished Snack or Lunch Box



A Nutritious Meal

  • Plan A Nutritious 3 course meal for 4 people
  • Prepare meal
  • Serve meal
  • Wash up
  • Evaluate the finished meal
  • Work as part of a team


Click on the link below to view or download the complete FETAC module descriptor

Food & Cookery Module Descriptor
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Food & Nutrition
FETAC Level 3 DF0146

Duration: 4 days
Total Hours: 4 x 4
Training Provider: St Colman's Training Centre
Includes: Trainer Fees, FETAC Registration & Certificates, Materials, External Authenticate Room & equipment hire.

The purpose of this module is to introduce learners to the basics of nutrition and recognize basic food labelling symbols and information. To demonstrate good personal hygiene practices and work practices in the kitchen. To gain an understanding of the correct use of kitchen utensils and appliances. This course is often used as a follow on from our popular cookery course.

Course Content

Food

  • Outline the key elements of nutrition.
  • Recognise basic food- labelling symbols and information.
  • Demonstrate basic shopping skills.
  • Outline the key factors to be considered when storing food.
  • Store food correctly and safely


Hygiene and Safety

  • Identify good personal hygiene practices.
  • Identify good work hygiene practices in the kitchen.
  • Identify safe work practices in the kitchen.
  • Demonstrate basic First Aid.
  • Demonstrate the safe use and storage of cleaning agents


Kitchen Orientation

  • Outline the use of kitchen utensils and appliances.
  • Weigh and/or measure a range of ingredients, as appropriate.
  • Demonstrate knowledge of temperature settings.


Assessment

Candidates present a portfolio of coursework which shows that they have achieved all of the Specific Learning Outcomes.

The portfolio must contain the following:

Assignment 1: Nutrition
Assignment 2: Hygiene and Safety
Assignment 3: Kitchen Orientation

Click on the link below to view or download the complete FETAC module descriptor

Food & Nutrition Level 3 DF0146 Module descriptor

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Primary Food Hygiene
Environmental Health Officers Association Certificate
Duration:
Total hours:
Training Provider:
Includes:
Course Description

To create awareness and knowledge to those working in the food sector of the importance of good food safety practices.

Areas covered will be:

  • Introduction to food safety
  • Food Contamination
  • Food Delivery & Storage
  • Food preparation, Cooking and Service
  • Personal Hygiene
  • Layout & Design of food premises and pest control procedures
  • Cleaning
  • An introduction to food safety management systems (HACCP)


On completion there is a written 1 hr exam

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