Introduction to Live Kitchen Service


This is a practical module introduces students to the professional kitchen. It allows students to develop essential culinary skills and knowledge within a controlled environment. Students will prepare and cook dishes for a meal service in a realistic working environment, within a production kitchen, and will experience time deadlines associated with a working kitchen in industry.

Learning Outcomes

  1. Identify seasonal food products and quality points.

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

  3. Produce a variety of dishes in a volume cookery environment.

  4. Demonstrate a working knowledge of the Health and Safety at Work Act 2005 and HACCP

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