Preparation, cooking and finishing of vegetable dishes - VTCT

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Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor tracking table VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Assessor name Assessor signature Assessor initials Assessors initials IV signature (if sampled) All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor number (optional)
UV31185 Preparation, cooking and finishing of vegetable dishes The aim of this unit is to develop the knowledge and understanding required to create complex vegetable dishes using different preparation and cooking methods. You will learn about the variety of finishing techniques for complex vegetable dishes. You will also learn how to minimise faults with dishes and how to store dishes correctly for service. UV31185_v5
Page 1: VRQ Preparation, cooking and finish
Page 5 and 6: Preparation, cooking and finishing
Page 7 and 8: Knowledge Learning outcome 1 Unders
Page 9 and 10: Unit content This section provides

Preparation, cooking and finishing of vegetable dishes - VTCT

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