AIMS

The aim of the programme is to provide learners with the basic culinary skills and related knowledge to work in the Catering sector including restaurants, hotels, bars and café bistros.

DURATION

48 Weeks 

OBJECTIVE

  • Understand health and safety considerations within catering and hospitality
  • Develop professional culinary skills
  • Develop understanding of culinary principles
  • Gain practical experience within a food business

PROGRESSION

Learners who complete this programme can progress to further education through colleges or apprenticeship or direct into employment within the hospitality or catering sector.

 

QUALIFICATIONS

Upon successful completion of this course, the learner will receive a City & Guilds Diploma in Culinary Skills Level 2 – 7138-22

 

COURSE MODULES

C&G – Produce Biscuit, Cake and Sponge Products

C&G – Produce Pasta Products

C&G – Produce hot & cold desserts & puddings

C&G – Prepare and Cook Rice, Pasta, Grains and Egg Dishes

C&G – Prepare & Cook Fish and Shellfish

C&G – Prepare and cook poultry

C&G – Prepare and Cook Meat and Offal

C&G – Prepare and Cook Fruit and Vegetables

C&G – Prepare & Cook Stocks, Soups and Sauces

Health and Safety in Catering and Hospitality