Basic professional cookery techniques, by developing preparation skills and cooking of dishes, including:
- meat and poultry
- stocks and sauces
- hot and cold desserts
- food hygiene
To work within the hospitality industry as a commis chef within hotels, restaurants, delis and bars.
It is a professional programme, which allows successful students to work within the industry. Taught by qualified and highly experienced chefs, with the use of high quality resources.
All specialist and large scale equipment supplied. All food and ingredient items supplied. Students are required to supply their own PPE (Personal Protective Equipment) and small scale equipment e.g. knives.
The department has new, state of the art equipment. All teaching staff are highly qualified and have up to date industrial experience.
Most of our students have gone on to work within the industry as a commis chef or have been promoted within their current role, due to achieving this level of programme.