Advanced Practical Cookery

Receipt, storage and issues of resources; health, safety and security; measurement tables and oven temperatures; assessing taste and quality of dishes; hor d'oeuvre and buffet items - cold preparations, buffet items, hot hor d'oeuvre; stocks, gravies and hot sauces; soups; egg dishes; fish dishes - fish, shellfish; meat dishes - lamb and mutton, beef, veal, pork; poultry and game; ethnic food - Caribbean, Indian, Indonesian, Mexico, Middle East, Spain, Thailand; vegetarian food; vegetable dishes; pastry - preparation and materials, hot sweets, cold sweets, ice cream and sorbet, gateaux, flans and slices, yeast goods, sweetmeats and biscuits, miscellaneous, sugar, marzipan, chocolate, pastillage.