The aim of this qualification is to provide learners with the skills, knowledge and understanding to become a professional Chef. This qualification is assessed at your workplace. Each unit contains skills and knowledge that your assessor will observe you complete, and you will build a portfolio of formal evidence of your learning and assessment. There are 4 mandatory units and a selection of optional units to choose from including: Preparing and cooking fish for basic dishes Prepare, cook, and finish basic soups. Prepare, cook, and finish basic pasta dishes. Prepare, cook and finish basic bread and dough products and ordering stock