Culinary Programmes Prospectus
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The Intermediate 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 course consists of a more substantial professional cookery qualification with additional options that allow them to focus on particular areas of interest.
Admission Requirements
- The qualification has been designed to allow open access to all candidates.
Course Modules
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 and shellfish
- Techniques and skills in producing frozen, cold and hot desserts
- Techniques and skills in baking and baked products
Choose 5 of the following
- Food safety practices in the preparation, service and storage of food
- Kitchen organisation
- High volume food production
- Food product development
- Nutrition and producing healthier dishes
- Techniques and skills in producing fermented dough products
- Producing farinaceous goods
- Vegetarian cookery
- Ethnic cookery
- International cookery
- Supervising Pastry
Exams & Assessments
Practical Exams
- Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups (Compulsory Module)
- Techniques and skills in preparation, cooking and finishing poultry, meat and game (Compulsory Module)
- Techniques and skills in preparation, cooking and finishing fish and shellfish (Compulsory Module)
- Techniques and skills in producing frozen, cold and hot desserts (Compulsory Module)
- Techniques and skills in baking and baked products (Compulsory Module)
- Food product development (Optional Module)
- Techniques and skills in producing fermented dough products (Optional Module)
- Nutrition and producing healthier dishes (Optional Module)
- Producing farinaceous goods (Optional Module)
- Vegetarian cookery (Optional Module)
- Ethnic cookery (Optional Module)
- International cookery (Optional Module)
Assignments
- Food safety practices in the preparation, service and storage of food (Optional Module)
- Kitchen organisation (Optional Module)
- High volume food production (Optional Module)
- Supervising the pastry section (Optional Module)
What You Get