Culinary Skills Diploma

Program Overview

This program provides comprehensive training in food safety and basic catering skills, including food preparation, cooking techniques, and patisserie production. Practical assessments in a professional kitchen ensure proficiency, while written assignments and short answer questions evaluate knowledge. Graduates are well-prepared for employment in the catering industry.

Program Outline

Outline:

Course Content:

• Food safety (RSPH Level 2 Award in Food Safety and Hygiene)
• Basic catering skills (preparing and cooking stocks, soups, sauces, and vegetables, including vegetarian dishes and special diets)
• Preparation and cooking of meat and offal
• Preparation and cooking of poultry
• Preparation and cooking of fish and shellfish

Assessment:

Careers:

• Employment in the catering industry, both locally and nationally