The course in Professional Cookery contributes to the development of the knowledge, understanding and skills required to operate effectively within the hospitality industry. It will enable candidates to enhance practical culinary skills, develop the ability to use commercial catering equipment, develop their manipulative skills using kitchen knives and equipment, enhance their ability to work independently; interpret and implement recipes and other written instructions.
The qualification aims to provide a thorough introduction to the techniques, skills and knowledge required to operate in the kitchen areas of a wide variety of commercial establishments.
This qualification has two units:
- Cookery processes
- Food preparation techniques