Introduction to the kitchen, and the hospitality and catering industry


Personal hygiene and safety


Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups


Techniques and skills in preparation, cooking and finishing fish and shellfish


Food safety and quality assurance


Numeracy and units of measurement


Introduction to Nutrition and Diets


Food preparation methods

 


Food cooking methods and techniques


Techniques and skills in preparation, cooking and finishing poultry, meat and game


Techniques and skills in producing frozen, cold and hot desserts


Workplace safety


Basic Ingredients


Techniques and skills in baking and baked products