cooking skills and the scientific and business aspects of the food service industry. Courses teach the skills necessary for a variety of food service careers, including restaurant management and advanced food preparation.There is a strong demand for well-trained chefs and excellent promotion prospects for hard-working professionals with commitment and flair. Our Chef Cookery Courses will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants.This beginning cooking and chef course introduces students to the equipment found in professional kitchens and methods for preparing quality food. Students learn basic cooking terms and procedures for preparing meals for large numbers of people. In addition to kitchen safety and sanitation procedures, students prepare soups, sauces, meats, poultry and seafood. Students may take this class several times; each term emphasizes a different type of cuisine or ingredient.
Introduction to the kitchen and the hospitality & catering industry.
History of cooking
Kitchen Terminology & French
Basic ingredients & Mise-en-place
Personal Hygiene, Kitchen Safety & First Aid
Food Safety
Cooking Methods  & Principals
Ingredients
Basic numeracy  and kitchen accounting
Personal Development
Basic computer literacy and research
Food Preparation methods and techniques
Introduction to nutrition
Practical cookery,  Test and Exams
Menu Planning
Environmental awareness
Kitchen management
Pastry work
Chocolate  & Confectionary Work
Kitchen and Food Safety  Supervision
Operational & Food Cost control
Gastronomy
Food production
Sustainability
Human resource management
Theory of catering in all the food groups
Cooking Methods & Principals
Hospitality Studies & Catering Operations
French Terminology
Menu Planning
Kitchen Structure & Organization
Kitchen Accounting
Classical & Traditional Dishes
Nutrition & Special Diets
Food Safety
Hygiene, Kitchen Safety & First Aid