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 cafe bistros.

DURATION

Tuesday to Thursday 11am-2pm

Commencing 30/11/2020

OBJECTIVE

Enable learners to operate a real business, take responsibility for the day to day running of this business, manage legislative requirements in the catering sector, work as a team member of a catering business.
Learners will know how to manage, plan, cook, serve, and create food and beverage products.

COURSE MODULES

Personal Effectiveness
Work Practice
Menu Planning
Catering Operations
Culinary Techniques
Pastry, Baking and Desserts
Word Processing
Handling Food Hygienically
Meal Service
Kitchen Skills

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 learners from this traineeship will receive a 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.