Course Subjects

• Introduction to the kitchen and hospitality industry
• Personal Hygiene & Safety
• Food Safety & workplace safety
• Numeracy, units measure & computer literacy
• Environmental awareness
• Introduction to nutrition & diets
• Understanding basic ingredients
• Theory of food production
• Theory of commodity resource management
• Food preparation methods
• Food preparation techniques
• Cooking methods & techniques
• Personal development as a cook
• Theory of food production facility and equipment management
• Introduction to operational cost control
• Introduction to menu planning & recipe costing

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.

• First Aid & Fire course
• WSET Level 1 Wine Course
• Assist with kitchen activities in Prue Leith Restaurant

Lectures are not necessarily delivered in the order of modules but in the most productive manner.

Qualifications & Credits

• City & Guilds Level 1 Certificate in Food Preparation and Cooking
• Prue Leith Chefs Academy Certificate of Achievement in Foundational Cookery

On successful completion of each module students will also receive credits towards the National Occupational Certificate: Chef (Level 5).

Course Times

• Saturdays 9:00-17:00
• Public holidays closed
• Holiday closing periods in December and June every year
• All times are subject to change.

* 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.