This programme consists of 120 credits. The courses includes:
Cookery Fundamentals (30 Credits)
Learn standards of professional practice for basic and complex cookery. The course covers:
- Health, safety and hygiene practices in a commercial kitchen environment.
- Learn about, monitor and maintain the operation of equipment.
- Scene assessment, hazards and priority setting.
- Environmental safety and personal safely processes.
- Basic life support and management of first aid situations in a simulated setting.
- Basic and essential industry skills - recipe interpretation; weighing and measuring; preparation of ingredients; preparation and use of equipment; introduction to processes and methods; commodity knowledge; terminology; and basic food safety and nutrition.
- Prepare, produce and present a range of basic and hot kitchen dishes in a commercial kitchen.
- A range of essential basic and complex cooking skills.
- Introduction to basic and complex stocks, soups, sauces and methods of cookery.
- Professional practice standards.
Applied Complex Cookery Skills (30 Credits)
Learn standards of professional practice for complex cookery. The course covers:
- Health, safety and hygiene practices in a commercial kitchen environment.
- Team communication and interaction skills.
- Sociocultural skills to work in a commercial kitchen environment.
- Working as part of a team.
- Monitor and maintain equipment.
- Explain basic nutrition applications.
- Write menus incorporating nutrients including healthy foods and special diets.
- Prepare, produce and present a range of complex hot kitchen, patisserie and dessert dishes in a commercial kitchen.
- Essential industry skills - recipe interpretation; weighing and measuring; preparation of ingredients; preparation and use of equipment; introduction to processes and methods; commodity knowledge; terminology; and basic food safety and nutrition.
- Professional practice standards.
Restaurant Cookery and Professional Practice (30 Credits)
Learn to work as a chef in intermediate positions producing complex dishes in a commercial kitchen.
- Demonstrate team communication and interaction skills.
- Apply effective sociocultural skills to work in a commercial kitchen.
- Apply industry knowledge to working as part of a team.
- Prepare, produce and present a range of complex cold larder, hot kitchen, patisserie and dessert dishes in a commercial kitchen.
- Essential industry skills:
- Recipe interpretation
- Weighing and measuring
- Preparation of ingredients
- Preparation and use of equipment
- Introduction to processes and methods
- Commodity knowledge
- Terminology
- Basic food safety and nutrition
- Demonstrate professional practice standards.
Industry Cookery Skills (30 Credits)
Learn how to enhance your employment opportunities in a commercial kitchen across the hospitality sector.
