Introduction to Live Kitchen Service

This is a practical module introduces students to the professional kitchen. It allows students to develop essential culinary skills and knowledge within a controlled environment. Students will prepare and cook dishes for a meal service in a realistic working environment, within a production kitchen, and will experience time deadlines associated with a working kitchen in industry.

1. Identify seasonal food products and quality points.

2. Demonstrate a thorough understanding of the various cooking processes through a menu based approach

3. Produce a variety of dishes in a volume cookery environment.

4. Demonstrate a working knowledge of the Health and Safety at Work Act 2005 and HACCP