* Please note tuition fees have been rounded off.Tuition fees may differ.
This programme expands on the Level 4 Certificate and will provide you with increased capability in advanced culinary techniques. It is ideal if you have some experience in cookery and are looking to graduate and enter the industry in more advanced roles and it includes a five week internship. For many students this may be a paid internship, and for all students, working in a highly ranked restaurant will be great experience for their CV.
You will cover the following four modules:
Kitchen Management: In this block you will be offered an introduction to academic writing which will set you up for future work. You will learn key skills in the fields of financial management, human resources, staff development, business ethics, kitchen design briefs and regulatory requirements.
Products and Production Systems: On the theory side you will investigate historical culinary influences and will compare artisan methods in the mass production of culinary products. The practical skills taught include the cooking and presenting of a range of advanced food items using a variety of production methods.
Kitchen Design: In this module you will get to design a commercial kitchen layout and investigate regional cuisines from around the world, including their nutritional impacts. Practical work will cover a range of advanced international cuisines.
Menu Development: The final block offers you the skills and insights to establish positive workplace relationships. You will learn about the development, marketing, preparation and cooking of an original menu for a commercial hospitality environment.
Five week internship: You will spend five weeks of your course working in a commercial kitchen as part of an internship. This will give you invaluable real-life industry experience and contacts.
Candidates must be 17 years or older.
Candidates must have:
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