Here you can attain a tertiary level industry qualification with our one-year programme to develop your expertise across a range of cooking styles and practice, kitchen control, food hygiene and essential restaurant service skills.  It is a rigorous intensive immersion into the world of professional cookery – from basic to advanced techniques, taught by a real chef.

COURSE COMPONENTS

Barista

(optional component available)

• Gain proficiency and credits in the knowledge and skills of making coffee

Hospitality Services

• Learn about the roles and responsibilities within the hospitality industry including customer service, employment regulation

Hospitality

• Prepare cook and gain skills for a range of foods in a commercial setting.
• Gain experience in a commercial kitchen

Business Management

• Principles of the food business
• Write up a business plan

Students will be trained in:

• French technique and principles
• Professional knife technique
• How to select and cook meat, fish and vegetables
• Stocks and sauce preparation
• Bread-making
• Pastry-work
• Ice-cream and sorbet making
• Sautéing, poaching, grilling, roasting, braising, clay-dough cooking and frying
• Basic flavours and complex flavour profiles
• Pasta-making, pizza and focaccia
• Learn the principles of the hospitality industry including food costs, profit margins and business analysis

With exposure to:

• The food of Africa
• Asian gastronomy
• The Mediterranean influences
• Chinese regional cookery
• The flavours of India