Student project “pop-up” restaurant Working as a team within culinary students and service team in the kitchen
Quality check before serving the dessert for Gala Dinner Fresh bread variety made from CAA students
Restaurant open to the public, with all the proceeds going to a local charity Assortment of cheese for the 5th course prepared by CAA students

Advanced Certificate Culinary Arts - Term 5

Culinary Techniques 5
This course is designed as a capstone for the learning that has taken place throughout the programme. The students will be required to integrate their skills and knowledge in order to successfully conduct two practical assignments. The first assignment will be to take charge of the production kitchen during the running of a themed event conducted within the school of up to 100 guests.

The second assignment will be to operate a themed restaurant open to the public. All aspects of the dining experience from the planning, implementation, operation and analysis will be covered and embrace not only the practical capability of the student but also their organizational, managerial, financial and marketing skills 
Close window