Introduction to the kitchen and hospitality industry
Personal Hygiene & Safety
Food Safety & workplace safety
Numeracy, units measure & computer literacy
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.
Please send me my application pack for Foundation Of Cooking
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