Certificate – 10 Months
Professional Cookery and the Principles of Hospitality
ABOUT
The Course
The Level 1 Qualification in Professional Cookery & Food Preparation is for candidates who want to begin a career within the hospitality industry, specializing in kitchen operations. They will wish to progress as a qualified chef and will be able to demonstrate the ability to perform practical skills and the necessary knowledge in order to complete the assessments.
Duration:
10 Months, full time course
Minimum Requirements:
17 Years and older
Grade 10 or higher
English (reading and writing)
Enrolment:
January & July Intake
YEAR 1
Program Outline
- Introduction to Food Costing 1.0
- Introduction to French 1.0
- Introduction to the Hospitality Industry
- Introduction to Nutrition & Healthy Eating
- Essential Knife Skills
- Food Safety and Quality Assurance
- Health and Safety in the Workplace
- Personal Hygiene in the Workplace
- Food Preparation Methods, Techniques & Equipment
- Food Cooking Methods & Techniques
- Food Commodities & Basic Ingredients
- Theory of Food Production & Customer Service
- Numeracy & units of Measurement
- Introduction: Meal Planning & Menus
- Computer Literacy & Research
- Environmental Awareness
- Personal Development as a Cook
- Deckscrub
- Students will be compiling a Portfolio of Evidence (POE)
- Workplace Experiential Learning Placements – Industry
Assessments:
- Mid-year Summative Theory
- Final Summative Theory & Practical
- City & Guilds Task Assessment
- City & Guilds Food Safety in Catering – Evolve (7107-202)
Lectures are not necessarily delivered in the order of the models but in the most productive manner.
Included in Tuition Fees
- All ingredients for practical cooking on campus
- All learning Material, Recipes and Assessments
- All exams (formative and summative)
- Uniform & Equipment
- Registration Fees
- Graduation
Excluded in Tuition Fees
- Files & Stationary
- Tablet / iPad
Any Questions?
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