Culinary Practice 2


This module will integrate both practical work with theory to assist in the development of the learners' core professional cookery skills, competencies and knowledge. Students will prepare and cook dishes for meal services in a realistic working environment, within a production kitchen. Learners will experience simulated time deadlines associated with a working kitchen in industry. Students will be encouraged at all times to reflect on their own development of skills and understanding. Attention is given to portion control, plate presentation, and teamwork in a production setting. Advanced knife skills, food safety, and costing are demonstrated and practised daily.

Learning Outcomes

  1. Apply the appropriate skills to organise the requisition of provisions and the delivery of duties in a student led event.

  2. Demonstrate ability to apply quality control procedures to all areas of the production cycle from receiving, preparing, cooking, portioning, holding, service, through to customer feedback.

  3. Organise and plan a meal event using a variety of dishes in a volume cookery environment for customers, taking into account availability of produce, seasonality, dietary requirement and budget.

  4. Apply cost control and menu analysis techniques to establish gross profit and sales prices to menu items.

  5. Identify appropriate food safety, personal and operational hygiene in the production of a learning event meal

  6. Demonstrate an understanding of supervision - delegation, motivation, communication, leadership and teamwork.