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You are here: / / Foundation Programme in Professional Cookery

  • Effort

    250 learning hours

  • Modules

    5 modules

  • Important

    Registration Dates and Tuition Fees (which are separate to the exam fees) are set by your Training Provider.

The Foundation Programme in Professional Cookery provides training in the essentials of commercial cookery, carefully structured to prepare students for a first career role in various kitchen environments.  This programme has been designed to appeal to those wishing to study further in Professional Cookery.

  • The qualification has been designed to allow open access to all candidates.

Compulsory Modules

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups
  • Techniques and skills in preparation, cooking and finishing poultry, meat and game
  • Techniques and skills in preparation, cooking and finishing fish & shellfish
  • Techniques and skills in producing frozen, cold and hot desserts
  • Techniques and skills in baking and baked products

Practical Exams

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups
  • Techniques and skills in preparation, cooking and finishing poultry, meat and game
  • Techniques and skills in preparation, cooking and finishing fish and shellfish
  • Techniques and skills in producing frozen, cold and hot desserts
  • Techniques and skills in baking and baked products

ITHSA Module Completion Certificate

CTH Programme Certificate

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INDUSTRY RECOGNITION & UNIVERSITY PATHWAYS

Our Management Programmes in Tourism and Hospitality, Culinary Programmes and Professional Skills short courses are endorsed by important industry figures and brands, including Gordon Ramsay and his Tante Marie Culinary Academy, Virgin Atlantic, the Star Alliance, Sabre and many more.