Celebrating 21 years of
This course is aimed at chefs in industry who wish to achieve a formal qualification or people considering a career change but are not able to study full time.
The theory and practice of preparing, cooking and finishing dishes:
Vegetables, stocks, soups and sauces, pasta, rice & grains, meat and poultry, fish and seafood, charcuterie and preserving, eggs, fruit, pastries and hot and cold desserts.
Lectures are not necessarily delivered in the order of modules but in the most productive manner.
On successful completion of each module students will also receive credits towards the National Occupational Certificate: Chef (Level 5).
* Over and above these course hours students are required to schedule a minimum of 15 practical shifts in the kitchen of the Prue Leith Restaurant for practical experience.