This module deals with all aspects of safety that the new industry entrant needs to know. Starting with personal hygiene, the chef’s uniform and proper hygienic practises, the module develops into workplace safety (hazards and risk control) and responsibilities to the team and concludes with a detailed look at food safety – types of contamination and temperature control (storage, cooking, holding).

This support module is designed to ensure that the student is ready for higher level studies. The module covers numeracy, units of measurement in common use, percentages and the sort of calculations in common use in the kitchen. It also seeks to ensure basic IT competence in word processing, spreadsheets, emails and using the internet to conduct research. It concludes with the professional chef’s responsibility towards ongoing personal development, study methods and life-long learning.

Looks at various concepts of environmental conservation and protection – climate change, water and air pollution and how such issues impact on responsible catering operations especially “conscious” cooking and waste management

Deals with the foundations of nutrition such as different food groups, nutrients and the concept of a “balanced” diet. It develops with the consideration of special dietary requirements and how the chef can helpfully respond.

Explores cooking methods and techniques; the preparation and presentation of cold foods, fruit, vegetables, starches, stocks, soups, sauces, eggs and cheese. This theoretical module operates in tandem with planned, hands-on sessions in the training kitchen where students develop practical skills and techniques.

This foundational module familiarizes students with a wide range of kitchen tools and equipment. It introduces the student to various knives and their uses and everything from pots and pans to cutters, slicers and mixers. It concludes with the review of various cooking methods and when to use them.

Various food production systems including such as cook-serve and cook-chill operations. Mise en place and prep’ lists.  Portion control concepts are introduced as are monitoring and quality control of inputs and outputs

Building on the introduction to nutrition this module examines the various food groups (proteins, starches, fats etc) and more specific ingredients such as leavening agents and preservatives. It concludes with an overview of beverages (hot and cold beverages, wines, malts, spirits and non-alcoholic beverages)

This module covers the hospitality industry as a whole, how it sits within the Tourism sector and its component parts. It examines the various aspects of Food Service and Catering and explains the roles and responsibilities of key role players.

The objectives of both these internships is to make students comfortable with the pace and intensity of commercial operations. Internship 1 is normally spent in the retail sector where hands on experience with produce is the aim. The second internship in a hotel or larger restaurant where there is the possibility of working in different corners exists.