Are you an experienced industry professional looking for more than a standard cook’s qualification or dreaming of managing a professional kitchen? This course will equip you with the skills for both!
You will learn all facets of organising a professional kitchen, including selection, preparation, executing and cooking different menus and techniques. You will cover hygiene and safety procedures, staffing, environmental considerations, seasonal produce, quality control, stock control, bulk cooking, catering revenue and costs, finance, leadership, management and human resources. You will also have the opportunity to practice the skills learnt to run a series of live events both on campus and externally. You will take part in local foraging excursions, meet with primary producers and local business owners and learn from our highly skilled industry professionals.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
