Certificate in Culinary Skills (City & Guilds 332-03)

Summary:

An opportunity to develop your confidence in choosing, cooking and presenting food as a leisure or vocational pursuit.

Practical sessions include the use of traditional and modern methods and skills to produce professional cuisine.

Course Code: H0170 Minimum Age: 16 Start Date: 12/09/2012 End Date: 10/07/2013 Course Length: One year Course Schedule: Wednesday, 6 pm - 9 pm Entry Requirements:

There are no formal requirements.

Core Skills:

Other areas of study include:

• Meal planning
• Food hygiene
• Kitchen safety and organisation
• Cookware and appliances

Assessment:

There are three assessments which are progressively structured. Emphasis is placed on different skills in each of the three assessments; therefore the mark scheme will vary between each assessment.

Academic Progression:

On successful completion of this course you could continue to study for a further two years for the Diploma in Culinary Skills.

Career Progression:

This well recognised qualification could lead to emploment within the catering industry or an opportunity to be self employed.

Full Description:

This certificated programme develops an understanding of basic cookery skills, food products, good work organisation and a discerning attitude towards the choice, cooking and presentation of food. It will stimulate an interest in cookery as a vocational and or leisure pursuit. An example of practical skills demonstrated on this course include;

• Fruit and vegetable preparation
• Soup and sauces
• Poultry and Meat preparation
• Fish Filleting
• Breads, cakes and pastries
• Special dietary needs

Course fee: 2012/13 fee - £800 Costs:

There is a weekly food cost of £3.50 to cover sundry items. You may be required to bring in some more expensive food items e.g. meat/fish. There is a uniform cost of approximately £30. In addition to this you will require suitable knives.

Please contact the Advice Shop for details of costs and start dates.

Please note that although the information given is believed to be correct at the time of publication, course information, costs where applicable and attendance details may change.

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