The Food Production (Culinary Arts) Qualification Level 5 consists of competencies that a person must achieve to plan, prepare, cook, present and disseminate various hot and cold products, including food accompaniments, soups, stocks, sauces, salads, meats, desserts pastries, breads and beverages
The Units of Competency comprising this qualification include the following:
The units of competency comprising this qualification include the following basic and core units of competencies as indicated below