A specialist unit that solely focuses on the principles of cookery, links cookery methods to other topics from other units associated with the culinary trade. It aims to promote professional awareness and expectations in the role of the worker in relation to the trade. This unit also helps the development of trade skills related to relevant industry trends and product quality standards. It introduces a wider range of product derivatives and stresses versatility based on classic preparations. Moreover it establishes competency in trade practices related to the use of commodities and equipment.