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