Building on the first-year module this module discusses how to get the job done in the workplace. It looks at establishing policies, roles and responsibilities, creating procedures and quality controls to ensure compliance. It closes on aspects of records, dealing with accidents reporting and compliance
Introduces students to the various types of menus prevalent in the industry and why they are suited to different demand situations. It also deals with fundamentals of costing dishes, manually and using spreadsheets, and explores the most popular methods of determining selling prices
This module requires students to apply aspects of theoretical learning to practical challenges. Specifically, students will assist new first years with their settling in, acting as mentors and supporters. They will also participate in planning, executing and evaluating a variety of meal experiences from regular on-campus lunches to breakfast, dinner and specialist events.
Builds on the first year module and focusses on grains and pulses, farinaceous dishes and pasta, meat, poultry, game, offal, fish, shellfish, basic pastry and desserts. Again, includes planned practical sessions giving students opportunities to apply theoretical learning and to develop “cooking under pressure skills” required for the national trade test
Deals with establishing a personal brand with a view to accessing better job opportunities. Includes preparation of a curriculum vitae, preparing for job interviews, use of social media and maintaining a positive online presence
This module looks at gastronomy from a variety of perspectives – from scientific principles, flavour dynamics and development, to the gastronomic characteristics of a variety of global cuisines. Practical workshopping will involve students in researching different national cuisines and creating themed menus.
This module answers the question – how can the professional chef produce healthier food? It deals with the various well-known diets of the day, healthy alternatives and reducing the destruction of nutrients.
Building on the first-year module this one examines the various challenges relating to a range of ingredients – meat, fish, vegetables, grains, poultry and game.
The theme of Internship 3 is large scale catering; be it in functions, eventing, conference or industrial catering or centrally produced pastry and confectionary. Internship 4 returns the student to Hotel and restaurant catering where “cook to order” is the norm.