National Certificate: Professional Cookery: Module 5.1: Knife Skills National Certificate: Professional Cookery: Module 5.2: Carvery, Buffet and Cold Presentation National Certificate: Professional Cookery: Module 5.3: Soups and Sauces National Certificate: Professional Cookery: Module 5.4: Basic meat, poultry, game or offal dishes National Certificate: Professional Cookery: Module 5.5: Rice Dishes National Certificate: Professional Cookery: Module 5.6: Vegetable as a Protein National Certificate: Professional Cookery: Module 5.7: Vegetables National Certificate: Professional Cookery: Module 5.8: Fruit