This course is designed for those already in employment and is endorsed by the Academy of Culinary Arts and the Craft Guild of Chefs; it reflects the classical cuisine of Escoffier; students receive a thorough grounding so that they can be introduced to the culinary concepts of the modern business environment; the course aims to develop appreciation of sensory evaluation in the context of the dining experience and students are encouraged to keep a self evaluation/reflective diary critiquing their own work on a weekly basis; as well as culinary theory/culinary science they are taught kitchen management, staff management and motivation, and dish development; the course also introduces other aspects that affect the professional food environment, including sustainability, the tensions that arise between cost and quality, ethics and food sourcing; students are expected to investigate issues in the work place and produce reports to demonstrate a working knowledge of the subject.
Year 1: Plan, manage and monitor your own personal development; food microbiology; meat and offal; canap's, terrines, chutneys and preserves; vegetables, potatoes and legumes; hot and cold salads and farinaceous dishes. Year 2: Human resource management; management of food production and resources; fish and shellfish; poultry and game; diet and culture; culinary trends and dish development.
|Duration & Attendance||Qualification||Tuition fees||Fee type|
Part Time Day
Part Time Day
- IELTS 5.5