Skip to main content

Culinary Essentials 4

To enable students to prepare, cook and present items in commercial kitchens

Course Code CKCE404
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 hot kitchen dishes and patisserie and dessert employing complex preparation and presentation techniques.

Apply skills and knowledge in an authentic commercial context.

Delivered as part of the following programmes