Course Subjects

• Introduction to the hospitality industry
• A brief history of food and cooking
• Numeracy, weighing, scaling and recipe costing
• Personal hygiene and safety
• Food safety and quality assurance
• Workplace safety
• Ingredient and stock control in the professional kitchen
• Introduction to equipment and preparation techniques
• Planning for food production
• Environmental awareness and sustainability                        
• Principles of flavour and the essence of ingredients
• Herbs, spices and other flavourings                                                   
• The scientific principles of cooking                                                 
• Cooking methods and techniques
• Basic ingredients     
• Introduction to gastronomy      
• Menu planning and Menu costing               
• Kitchen safety management
• Kitchen systems and equipment management              
• Nutrition and healthier food preparation  
• Garde manger: Salads, cold sauces and sandwiches, Cheese, Hors d’oeuvres, Charcuterie, Preserving, Classic starters
• Hot Kitchen: Vegetables, pulses and fruit, Stocks, soups and sauces, Pasta, rice, grains and eggs, Meat, offal and poultry, Fish and other seafood
• Patisserie: Baking science, Fermented dough products, Cakes, biscuits and sponge products, Hot and cold desserts and puddings, Pastry-based products, Chocolate and petit fours.   
• First Aid & Fire Level 1
• WSET Level 1 Awards in Wine

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

Qualifications & Credits

• City & Guilds Level 2 Diploma in Professional Cookery (7100-12)
• Prue Leith Culinary Institute Certificate of Achievement
• 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.