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Culinary Essentials 3

To enable students to prepare, cook and finish a variety of food items

Course Code CKCE403
Level 4
Credits 30


Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers.

Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.

Apply cookery skills to prepare, cook and present a range of cold larder, hot kitchen dishes and patisserie and dessert employing complex preparation and presentation techniques.

Delivered as part of the following programmes