Culinary Skills 1


The aim of this module is to introduce students to professional cookery, kitchen management and health and safety in a kitchen environment.

Learning Outcomes

  1. Identify food products and quality points.

  2. Demonstrate a basic understanding of the various cooking processes through a menu based approach

  3. Recognise and demonstrate the ability to operate kitchen equipment safely.

  4. Integrate the theorectical and practical knowledge and competencies they have acquired as part of this module to be effective hospitality operators.

  5. Demonstrate a working knowledge of the Health and Safety at work Act 2005 and HACCP

  6. Demonstrate a practical knowledge of food preparation and service.

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