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.

Learning Outcomes

  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.

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