Creative Cooking and Service


This module incorporates lecture and student led menu based practical classes and food service. Students will organise, plan and deliver a range of sustainable menus in a realistic working environment. Students will be encouraged to reflect on their own skills' development. Peer review is an integral component of this module.

Learning Outcomes

  1. Apply innovative creative cookery techniques, practical skills and project management procedures

  2. Develop and design a student led menu

  3. Supervise the kitchen, demonstrating kitchen and food safety management roles 

  4. Apply cost and quality control procedures as they relate to a sustainable professional kitchen.

% Coursework 100%