Culinary Concepts 3

To enable students to produce a range of basic dishes in an authentic environment with a sustainable focus as preparation for entry as a chef in a junior position

Information
Course Code	CKCC303
Level	3
Credits	15

Description

Apply health and safety, food safety practices use with cookery utensils, equipment machinery and food products.

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

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