Course Display

A-Z study guide

Course code

CKCH502

Level

5

Credits

25.0

Estimated hours

250.0

To enable students to plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.

Learning outcomes

Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.

Manage standard operating procedures.