Professional Cooking
The programme turns cooking from intuition into technology. You will study basic heat and knife techniques, stocks and sauces as the foundation of a kitchen, working with meat, fish and vegetables, dough and baking. Dedicated blocks cover workplace organisation and sanitation, cost and food cost, menu development and technical cards, purchasing and storage, service and plating. By the end you develop your own menu with cost calculations and technical cards, plus a plan for working in a professional kitchen.