About the programme
Designed for individuals seeking practical culinary skills for employment or self-employment in the hospitality and catering industry. Intensive hands-on training covers food preparation techniques, cooking methods, kitchen hygiene, food presentation, nutrition and safe food handling while developing the confidence to prepare a wide variety of local and international dishes in commercial kitchens.
Career opportunities
- Kitchen Assistant
- Catering Assistant
- Commis Cook
- Restaurant Cook
- Hotel Kitchen Staff
- Institutional Cook
- Food Vendor
- Catering Entrepreneur
- School Catering Assistant
- Hospitality Support Staff
Department
Department of Hospitality Management Technology
Department overviewOther programmes in this department
Level 2 Diploma in Food Preparation and Culinary Arts
Provides the practical culinary skills, technical knowledge and professional behaviours required for careers in hospitality and catering. The programme covers food preparation, cooking methods, kitchen operations, food hygiene, nutrition, menu planning, stock control, customer service, teamwork, creativity and international food safety standards through extensive hands-on kitchen training.
Programme detailsLevel 2 Diploma in Food Preparation and Culinary Arts - Patisserie
Develops specialist skills in professional baking and pastry production. Learners master breads, cakes, pastries, desserts, chocolates, confectionery and decorative presentation techniques while gaining a solid understanding of the science and artistry of modern patisserie.
Programme details
Level 2 Diploma in Food and Beverage Service
Equips learners with practical front-of-house hospitality skills in customer service, restaurant operations, food presentation, beverage service, banquet operations, cashiering, communication and hospitality etiquette while promoting international service standards.
Programme details
Level 3 Advanced Diploma in Culinary Arts and Supervision
Designed for aspiring chefs seeking leadership roles. The programme develops advanced culinary techniques alongside supervisory and management competencies including menu engineering, kitchen management, food costing, inventory control, quality assurance, staff supervision, leadership and commercial kitchen operations.
Programme detailsLevel 3 Diploma in Professional Patisserie and Confectionery (Unit Route)
Provides advanced specialist training in artisan baking, fine pastry, chocolate work, sugar craft, confectionery production, plated desserts and creative cake artistry for careers in luxury hospitality and specialist bakeries.
Programme details
Level 2 Award in Food Safety in Catering
Provides essential knowledge and practical understanding of food hygiene principles, food contamination prevention, personal hygiene, sanitation, hazard control, temperature management, legal responsibilities and food safety best practice for catering and hospitality operations.
Programme details