Programme Introduction
The purpose of this qualification is:

To provide the hospitality sector with competent employees who are able to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.
To provide individuals who are employed or will be employed as chefs in intermediate positions a qualification that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
To implement established standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

 

Course Highlights

• Supervise staff training
• Food safety supervision for catering
• Resource management in food preparation
• Menu planning and costing
• Global influences of eating & drinking
• Supervise food production
• Realistic work experience
• Advanced food & beverage event
• Advance applied food project

 

Course Structure

• Module 1: PC 501 International cuisine studies
• Module 2: PC 502 Advanced cold larder food production
• Module 3: PC 503 Advanced hot kitchen food production
• Module 4: PC 504 Kitchen operations
• Module 5: PC 505 Advanced menu planning and restaurant service
• Module 6: PC 506 Applied food service & event catering
• Module 7: PC 507 Realistic work experience
• Module 8: PC 508 Advanced applied food project