Professional Cookery

This is the hospitality industry’s professional qualification for chefs and cooks, suitable for all catering staff that prepares and cooks food predominantly from fresh raw ingredients. The advanced qualification is aimed at chefs and cooks, who have already acquired the necessary skill level.

The qualification available reflects the more developed skills that you need at this level. The emphasis is on professional cookery with units that demonstrate that you can prepare and cook a wide range of food. The variety of units enables chefs and cooks working in a variety of restaurants and catering outlets to achieve this professional qualification. 

 

Employer Benefits


 Course Content

  •  Supervise the work of staff
  •  Establish and develop positive working relationships in hospitality
  •  Contribute to the control of resources
  •  Maintain the health, hygiene, safety and security of the working environment
  • Contribute to effective teamwork
  • Maintain food safety when storing, preparing and cooking food
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