Professional Cookery Qualification – maximum 30 students per year

Students receive the International Diploma in Food Preparation and Culinary Arts upon completion of the course aimed at aspiring chefs. The course content covers the topics of:
  • Fundamental cooking principles and methods.
  • French cuisine.
  • Events management.
  • Conflict management.
  • Effective communication within a team.
  • Basic management and human resources practices.
  • Financial principles relevant to budgeting, wastage management, storage, pilferage and food costing.

QUALIFICATIONS :

Diploma in Food Preparation and Culinary Arts Award in Food Safety in Catering

CAREER PATH :

Working towards being a executive chef ( Managing the Kitchen )

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