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AIMS

The aim of the programme is to provide participants with the basic culinary skills and related knowledge to work in the catering sector including restaurants, hotels, bars and café bistros

DURATION

24 Weeks (typically 3 days in class and 2 days on-the-job)

OBJECTIVE

Understand health and safety considerations within catering and hospitality

Develop professional culinary skills

Develop understanding of culinary principles

Gain practical experience within a food business

PROGRESSION

Participants who complete this programme can progress to further education through colleges or apprenticeship or direct into employment within the hospitality or catering sector

QUALIFICATIONS

Upon successful completion of this course, participants will receive a City & Guilds Diploma in Culinary Skills Level 2

 

COURSE MODULES

  • Produce biscuit, cake and sponge products
  • Produce pasta products
  • Produce hot & cold desserts & puddings
  • Prepare and cook rice, pasta, grains and egg dishes
  • Prepare & cook fish and shellfish
  • Prepare and cook poultry
  • Prepare and cook meat and offal
  • Prepare and cook fruit and vegetables
  • Prepare & cook stocks, soups and sauces
  • Health and Safety in Catering and Hospitality

 

A detailed course outline is available here.