Professional Cookery Stage 1

نظرة عامة على البرنامج

This culinary arts program prepares students for entry-level positions in food production, retail, restaurants, and catering. It emphasizes practical skills such as food development, preparation, and presentation, while also covering business principles and industry best practices. The program aims to equip graduates with the knowledge and expertise to operate effectively in modern culinary establishments.

مخطط البرنامج

Outline:

• Module listing
• Year One Semester 1
• Hygiene and HACCP [Mandatory]
• Meat Processing [Mandatory]
• Theory of Food and Kitchen Organisation 1 [Mandatory]
• Semester 2
• Introduction to Business [Mandatory]
• Kitchen & Larder 1 [Mandatory]
• Pastry 1: Pastry and Confectionery [Mandatory]
• Industry Internship [Mandatory]

Other:

• The course is designed to enable students to enter the culinary sector and demonstrate abilities in the development, preparation, and presentation of food products in a safe, healthy, and nutritious manner.
• Students will recognize the need for products that are cost-effective and efficient in various settings, including food production, food retail, restaurants, and catering establishments.
• Graduates will be provided with specialized knowledge and skills necessary to operate at entry-level in a culinary retail outlet, restaurant, or catering establishment.

€2,500 per year