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Chef Essentials 2

To enable students to plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques

Information
Course Code CKCH502
Level 5
Credits 25

Description

Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques.

Manage standard operating procedures.

Delivered as part of the following programmes