Diploma in Professional Cookery and Kitchen Management

What will I learn?

This premium programme allows the student to gain both the cooking skills and management principals required to operate a successful kitchen or Food & Beverage establishment.

This programme emphasizes the need for professionalism, leadership and strong management discipline, and to lay a foundation for future career advancement in the hospitality industry. This programme includes theory and practical skills for hot and cold kitchen sections, and patisserie.

This programme emphasizes both academic knowledge (kitchen practical & classroom theory) and Work Integrated Learning, which makes qualifying learners eminently suitable for employment in this highly competitive sector.

Programme content includes:

• Prepare and cook basic meat, poultry and game

• Prepare and cook basic sauces and soups

• Prepare and cook fish and shellfish dishes

• Cooking and service of cold preparation dishes

• Bread & dough products

• Hot & Cold desserts

• Bake cakes, sponges, biscuits and scones

• Food & Beverage Management

• Food Production Theory & French Culinary Terminology

• Food & Beverage Service

• Facilities Management

• Purchasing Management

• Food Safety

• Leadership Management

• Planning and Control for Food & Beverage Operations

• Occupational Health & Safety

• Legal Requirements