The aim of this programme is to provide learners with the knowledge, skills and competence necessary for a career in a professional cookery environment. This will be achieved by providing learners with the essential practical skills and knowledge required of modern-day professionals working in  kitchen environments. This one-year part-time programme combines college-based education in culinary operations with work-based learning in industry. The primary focus of the  programme is to prepare graduates for a variety of roles in food preparation in food retail outlets including delicatessens, gastro pubs, catering outlets and restaurants.