About This Course
The Culinary Arts & Catering programme prepares learners for professional careers in food preparation, baking and hospitality. Learners develop the technical cooking and baking skills, food safety knowledge and service standards expected in professional kitchens, restaurants and catering businesses.
Whether a learner’s goal is to work in an established hospitality business or to start a catering service or bakery of their own, this programme builds the practical foundation and professional discipline needed to succeed in a fast-paced food industry.
Learning Objectives
Food Preparation & Production — knife skills, cooking methods and preparation of a range of savoury dishes to a professional standard.
Baking & Pastry — bread, cakes, pastries and baked goods production, from technique to presentation.
Catering Services — planning and executing food service for events, functions and bulk orders.
Food Safety & Hygiene — safe food handling, storage and kitchen hygiene practices in line with professional standards.
Hospitality Skills — customer service, professionalism and workplace conduct expected in restaurants, hotels and catering businesses.
Material Includes
- Videos
- Booklets
- Internship Placements
Requirements
- Open to youth and adults aged 16 and above with an interest in food preparation and hospitality.
- Basic literacy and numeracy are required for recipe measurement and costing.
Target Audience
- Graduates are prepared for opportunities across: Restaurants • Catering Businesses • Bakeries • Hospitality Industry.
- This includes working as cooks, bakers or catering staff within restaurants, hotels and bakeries, or starting an independent catering service or bakery business.
Your Instructors
