The course covers a wide range of skills including; Prepare, Cook, and Finish;
Complex Farinaceous Dishes
Complex Fish and Shell Fish
Hors d'oeuvres and canapés
Complex Meat, Poultry and Game
Complex Pastries, Desserts and Confectionary
Complex Sauces and Dressings
Terrine, ballotines, galantines and pâtés
Complex Vegetables and Salads
Complex Yeast Products
Menu Planning and Costings
Self-Management in the Professional Kitchen
Nutrition, Allergens and Sustainability
The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills.
The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work, to an appropriate level.