Certificate in Professional Cookery
This is a beginners ‘course designed to introduce learners to essential kitchen skills in preparation for employment, with learning outcomes designed to develop practical cookery skills. Students are assessed on their practical cooking and kitchen skills rather than theoretical knowledge. Through the course, learners will develop their understanding of the core skills required in a professional kitchen; improving on a number of techniques, including the ability to handle kitchen equipment, prepare food and finish or store the products they create.
Course content
- Professional kitchen operations and safety techniques
- Basic Stocks, Soups and Sauces
- Basic Vegetables, Fruits and Pulse Dishes
- Basic Rice, Pasta and Egg dishes
- Basic Meats, Poultry and Offal dishes
- Basic Fresh and Salty Fish dishes