The content of this qualification is underpinned by the belief that to work as a successful chef in the catering industry it is essential to have a good foundation in a wide range of high quality cooking skills that this course will provide. Subjects: Contribute to effective teamwork, Maintain a safe hygienic and secure working environment, These are optional subjects: Cook and finish simple bread and dough products, Cook eggs, Cook fish, Cook pasta, Cook pulses, Cook rice Cook vegetables, Maintain and deal with payments, Package food for delivery, Prepare and clear areas for counter/takeaway service, Prepare and cook grain, Prepare and cook meat and poultry, Prepare and cook vegetable protein, Prepare and finish simple salad and fruit dishes, Prepare hot and cold sandwiches, Prepare vegetables, Provide a counter/takeaway service and Provide a table/tray service.