Sustainable Food Practices


This module is designed to develop essential culinary skills and will focus on teaching student chefs how to think and act sustainably for kitchen efficiency and to embed an ethos of sustainable thinking in young chefs.    Food will be sourced from a sustainable, local supply chain to allow students understand the essential fundamentals of green procurement.   

Learning Outcomes

  1. Develop classic and contemporary culinary skills and techniques.

  2. Demonstrate a competent level of skills, food safety and theoretical knowledge in relation to sustainable food practices from farm to fork.

  3. Apply the principles of dish compilation, quality control and costing.

% Coursework 100%