Culinary Concepts 1

To enable students to develop basic industry skills and knowledge in an authentic environment with a sustainable focus for entry into work in a commercial kitchen

Information
Course Code	CKCC301
Level	3
Credits	15

Description

Apply health and safety, food safety and security practices to the use of cookery utensils, equipment and machinery.

Work in a team and communicate effectively with colleagues, managers and customers.

Apply standard operating procedures and fundamental cookery skills to prepare, cook and present a range of basic dishes.