Course description
What will I learn?
This course is a great starting point if you have an interest in working in hospitality and want to develop your skills to work effectively as a junior or commis chef. This course will help students build the foundations of their knowledge in a variety of areas including planning and preparing for service, menu planning and costing, working with a variety of foods including meat, seafood, vegetable dishes, stocks and soups, pastry and bakery products, desserts, biscuits, cakes and sponges as well as food and safety hygiene in the kitchen.
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Upcoming start dates
Suitability - Who should attend?
What do I need to know?
Students should have a Level 1 in Professional cookery or experience working in the hospitality and catering sector and a level 2 qualification in English and Math. Students should have a passion for the hospitality industry.
Outcome / Qualification etc.
Nationally recognised qualification