Culinary Skills 2

This is a practical module that allows students to develop essential culinary skills and knowledge within a controlled environment. The approach to learning is practice structured around practical demonstrations and hands on food preparation and production methods within a kitchen environment.

1. Demonstrate the ability to prepare and cook dishes for a meal service in a realistic professional kitchen environment.

2. Demonstrate the ability to organise and supervise the production of a menu.

3. Demonstrate skills necessary for costing, purchasing, checking quality, storing and preparation of food.

4. Demonstrate the ability to apply HACCP, the utilisation of ingredients, timing, division of workload, working to a deadline to produce a menu in a professional kitchen.

5. Demonstrate an awareness of revelant menu legislation and design.