AIMS
The aim of this course is to provide trainees with the basic culinary skills and related knowledge to work in the catering sector including restaurants, hotels, bars and café bistros
DURATION
Typically 2 days per week, 11am-2pm
OBJECTIVE
Participants will know how to manage, plan, cook, serve, and create food and beverage products
COURSE MODULES
- Menu planning
- Catering operations
- Culinary techniques
- Pastry, baking and desserts
- Word processing
- Handling food hygienically
- Meal service
- Kitchen skills
- Personal effectiveness
- Work practice
PROGRESSION
On successful completion, the learner is qualified to gain employment in the following areas:
- Bakery processing operative
- Bakery packaging and distribution operative
- Bakery service/sales operative
- Bakery quality assurance operative
QUALIFICATIONS
Successful participants from this traineeship will receive a City and Guilds Level 2 Diploma for Proficiency in Baking Industry Skills
This qualification has been recognised for confirming occupational competence and is supported by the Food Training and Education Council and the Craft Bakers Association