Kitchen Fundamentals
To enable students to develop basic industry skills and knowledge in an authentic environment with a sustainable focus for entry into work with fundamental cookery skills used in a commercial kitchen
Information | |
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Course Code | CKKF300 |
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.