What I'll learn
This course is made up of fourteen units. You will develop and advance your skills as a professional chef as you continue to work in the specialist kitchens, developing your practical competency in food preparation, cooking and food presentation. You will build skills in how to prepare cook and serve a variety of dishes, effectively plan menus which include food costs, nutrition, cultural influences and current food fashion and trends. On the course you will create classical and modern dishes to be served in the restaurant and other food outlets on the college campus. In addition you will work in the college restaurant participating in all aspects of food and drink service.
You will also cover topics such as health and safety, kitchen operations and workplace skills. You will continue to build and develop your skills while dealing with customers and colleagues to maintain the highest standards of customer care and professional service.
How I'll learn
The course is made up for practical and theory units. As part of the course you will be required to record food and drink orders accurately and display a competence in the calculation of food costs and restaurant services. You will serve food using modern and traditional methods to include all aspects of waiter service and front of house management. You will observe demonstrations and participate in activities that will develop your practical cookery and food service skills. You will work in a realistic production kitchen and restaurant where you will be assessed in your ability to receive, prepare and deliver food orders to paying clients to commercially viable timescales.
Within the course you will further develop your English and maths skills, which will enable you to complete your coursework and prepare for further study or employment.
How I'll be assessed
Your assessments will be observed and recorded and will be supported by written assignments, case studies and tests with end of year final practical assessments.