Advanced Certificate Culinary Arts - Term 3

Culinary Techniques 3
Students will combine their acquired competencies gained in the first two terms to create menus for different offerings such as à la carte, table d’hôte, banquet, catering and institutional foodservice.

Through a “live” kitchen environment, students will be exposed to practical situations involving the necessity to solve problems “on the spot”. Students will be required to lead the kitchen team as the “Chef of the day” and this will include direct customer contact as part of the feedback process. Students will then reflect on their performance through the management process of recognition, analysis and implementation