Skip to main content

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

Course Code CKKF300
Level 3
Credits 15


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.

Delivered as part of the following programmes