An advanced level course, that teaches learners how to prepare, cook and finish a variety of complex dishes, as well as learn other essential skills needed in a professional kitchen.

 

The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers , food safety and other professional kitchen skills.

The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work, to an appropriate level.

 

 

Modules:

Module 1:  Prepare, cook, and finish complex farinaceous dishes

Module 2: prepare, cook and finish complex fish and shellfish

Module 3: prepare, cook and finish hors d’oeuvres and canapés

Module 3: prepare, cook and finish complex meat, poultry  

Module 4: prepare, cook and finish complex pastries, desserts and confectionery

Module5: prepare, cook and finish complex sauces and dressings

Module 6: prepare, cook and finish complex vegetables and salads

Modules 7: prepare, cook and finish complex yeast products

Module 8:  Prepare, cook and finish terrines, ballotines and galantines and pates

Module 9: prepare, cook and finish thai , chinese  and Malaysian food  

Module 10: prepare,cook and finish  south and north indian food

Module 11: prepare, cook and finish Arabic mandi, kafsa, shawarma and shavaya, kabab and  alfam, hummose and  falafel , kunafa foods

Module 12:  Food safety and professional management in kitchen

 

Module 1 to 11 Practical 

Score: 50 % Pass 60 % Merit, 80 % Merit

Module 12: theory exam

Score:  50 % Pass 60 % Merit, 80 % Merit

 

 

 

 

 

" required>

An advanced level course, that teaches learners how to prepare, cook and finish a variety of complex dishes, as well as learn other essential skills needed in a professional kitchen.

The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers , food safety and other professional kitchen skills.

The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work, to an appropriate level.

 

 

Modules:

Module 1:  Prepare, cook, and finish complex farinaceous dishes

Module 2: prepare, cook and finish complex fish and shellfish

Module 3: prepare, cook and finish hors d’oeuvres and canapés

Module 3: prepare, cook and finish complex meat, poultry  

Module 4: prepare, cook and finish complex pastries, desserts and confectionery

Module5: prepare, cook and finish complex sauces and dressings

Module 6: prepare, cook and finish complex vegetables and salads

Modules 7: prepare, cook and finish complex yeast products

Module 8:  Prepare, cook and finish terrines, ballotines and galantines and pates

Module 9: prepare, cook and finish thai , chinese  and Malaysian food  

Module 10: prepare,cook and finish  south and north indian food

Module 11: prepare, cook and finish Arabic mandi, kafsa, shawarma and shavaya, kabab and  alfam, hummose and  falafel , kunafa foods

Module 12:  Food safety and professional management in kitchen

 

Module 1 to 11 Practical 

Score: 50 % Pass 60 % Merit, 80 % Merit

Module 12: theory exam

Score:  50 % Pass 60 % Merit, 80 % Merit