Expand+Duration & Delivery
This is a part-time course that will be delivered with a blended learning approach. This course will take place during the day for approximately 16 hours per week (over 2 days). Mandatory induction/training will take place in a...

Hide-Duration & Delivery
This is a part-time course that will be delivered with a blended learning approach. This course will take place during the day for approximately 16 hours per week (over 2 days). Mandatory induction/training will take place in advance of classes commencing.

Formal classes will commence in September. This programme runs on Wednesday & Thursday, 9am to 6pm (September to December, and February to May).

Students are required to do 400 hours of work experience. Students will be assisted in finding work experience by an academic member of staff.

Expand+Aim
The aim of this programme is to provide students with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing students with the essential practical skills and knowl...

Hide-Aim
The aim of this programme is to provide students with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing students with the essential practical skills and knowledge required of modern day professionals working in kitchen environments.

Key features:
This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry. The primary focus of the programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.

After completion learners will have the ability to:

Knowledge:
• Describe the organisation, marketing, costing and control elements of running a professional kitchen

• Apply scientific principles, technologies and systems to operating a professional kitchen

• Manage the implementation of food control, food cost, portion and quality control in a professional kitchen

Skills:
• Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes

• Apply and adapt nutritional knowledge to creative food production and menu planning

• Analyse appropriate styles of food and beverage service

Competence:
• Explain the role of gastronomy in the development of culinary arts

• Operate computer software and systems relevant to the culinary arts

• Evaluate a range of knowledge, skills and competence to design, organise, serve and evaluate a meal experience.

• Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP). Identify key academic and independent learning skills.