Do you want to acquire the knowledge, skills and competence you need to pursue a career in the culinary arts sector, and establish a base for further professional career development? This programme develops the essential practical skills and academic knowledge required of modern-day professionals working in kitchen environments.
Subjects include culinary skills and operations, food safety, culinary science, culinary IT, restaurant service, the ‘mindful kitchen’, nutrition, classical & contemporary desserts, culinary events, buffet presentation and global cuisine.
The course aims to ensure that, on completing the course successfully, you can select, combine, prepare, cook, present and serve food in a safe, healthy and nutritious manner, as well as cost-effectively and efficiently, in a wide variety of settings (including hotels, restaurants, bars, banqueting, food retail, etc).
The course will qualify you to find employment as a third-year commis chef in
- licensed trade
- cruise ships
- industrial catering
- and other food-related businesses
MandatoryApplied Culinary Information Technology
Bread & Pastry Techniques
Food Safety & Culinary Science
Critical Skills Development
MandatoryClassical & Contemporary Desserts
Food & Beverage Cost Control
Applied Culinary Science & Food Safety