Advanced Certificate Culinary Arts - Term 1

Culinary Techniques 1
Through a combination of cooking demonstrations and practical workshops, the course provides the necessary foundation on which the students will continue to build their experience during this programme and their career. The course covers the classic, basic principles of culinary arts and explains why they are still used. This will include basic culinary preparations including stocks, sauces and soups.

During this class, students will work both individually and as part of a team in order to evaluate personal progress. They will be exposed to various cooking techniques and competencies applied to meat, fish, vegetables, starches and grains. To develop their ability to work under pressure and reflect industry practice, the students will be required to produce dishes as part of the daily menu of the dining room