On this course you will produce a portfolio of evidence to show your progress. There are also tests throughout the course to assess your theoretical knowledge.
Entry Requirements, Units, Assessment and more...
You will be assessed through practical demonstrations and written assignments.
Aims of the course
This course aims to help you learn about the following: - The principles of food safety supervision in catering - Supervisory skills in the hospitality industry - Exploring gastronomy - Advanced skills and techniques in producing meat dishes - Advanced skills and techniques in producing vegetable and vegetarian dishes - Advanced skills and techniques in producing fish and shellfish dishes - Advanced skills and techniques in producing game and poultry dishes
Upon successful completion you could choose to enter employment as a Chef in a professional restaurant or in other catering-related businesses and organisations.
- Practical lessons in the kitchen with demonstrations - Theory work in a classroom
On this course you will have opportunity to work in our onsite catering facilities and complete external work experience. This will be in local restaurants and hotels spending time and learning from industry experts.