This optional preparatory course can provide you with employment opportunities as a Kitchen Hand, Breakfast Cook, Short-order Cook, Fast-food Cook in a commercial kitchen environment of a Hotel, Restaurant, Cafe, Club, Airline, Hospital, Cafeteria and Event catering organisation.
Follow health, safety and security procedures
Follow workplace hygiene procedures
Clean and maintain kitchen premises
Develop and update hospitality industry knowledge
Organise and prepare food
Use basic methods of cookery
Prepare hot and cold desserts
Prepare pastries, cakes and yeast goods
Receive and store kitchen supplies
Work with colleagues and customers
Work in a socially diverse environment
Prepare stocks, sauces and soups
Prepare vegetables, fruit, eggs and farinaceous dishes
Select, prepare and cook poultry
Prepare, cook and serve food for food service
##Units delivered by work-based training. The work-based training is an essential component of this course and is included in your total weekly study hours. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens. Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package. Work placement is rostered by Academia for all students and provided at no additional cost.
This qualification provides the skills and knowledge for an individual to be competent as a kitchen hand.
On completion of this course, you will receive the following Nationally-recognised qualification:
This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, commercial kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.