Professional Cookery

JOB OPPORTUNITIES

  • Executive Chefs
  • Pastry Chefs
  • Production Managers
  • Food and Beverage Supervisors
  • Nutritionist
  • Kitchen Supervisors



COURSES ON OFFER


NATIONAL CERTIFICATE IN PROFESSIONAL COOKERY

Entry Requirements for National Certificate

5 ‘O’ level subjects including Maths and English for all courses. Food and Nutrition and Science are an added advantage for professional cookery.


DURATION: 1 YEAR
Description: A qualifying learner at this level will be a well groomed professional chef, building on foundation technical skills acquired at NC level in professional cookery. It instills learners’ basic important food preparation and pastry skills as well as knowledge of further application in the fields of professional cookers at higher education level.
It aims to enhance readiness for further study in a professional cookery and related fields at higher level, as well as providing for initial employment in the hospitality industry.


SUBJECT

  • Introduction to Computers
  • Accounting 1
  • Communication
  • French
  • Nutrition and Hygiene
  • Pastry Theory
  • Pastry Practical
  • Food Preparation, Larder and Commodities Theory
  • Food Preparation, Larder and Commodities Practical
  • National and Strategic Studies
  • Entrepreneurship Skills Development




NATIONAL DIPLOMA IN PROFESSIONAL COOKERY

Entry Requirements for National Diploma

National Certificate in Professional Cookery


DURATION: 3 YEARS
Description: Students are taught how to effectively solve business-related problems and are trained extensively in areas such as food production and larder, pastry, management, economics, computers, marketing and food service. This programme is designed to provide both theory and practice of food production and pastry. The practical component is instilled as an ongoing continuous assessment during training at college as well as in real workplaces. This will provide students with an opportunity to experience work situations during the period of study.

SUBJECT

YEAR 1
  • Food Production and Larder Theory
  • Pastry Theory
  • Principles of Management
  • Principles of Marketing
  • Principles of Economics
  • Accounting II
 
YEAR 2 
Students will be on industrial attachment


YEAR 3   
  • Food Production and Larder Practical
  • Pastry Practical
  • Computer Applications
  • Food and Beverages Services




HIGHER NATIONAL DIPLOMA IN PROFESSIONAL COOKERY

Entry Requirements for Higher National Diploma

National Diploma in Professional Cookery


DURATION: 1 YEAR
Description: This program will provide you with a range of skills in a technological and management context. It is highly relevant to a range of careers in the hospitality sectors such as gastronomic, pastry chef de partie production managers, food and beverages supervisors. This qualification is designed to equip students with the knowledge, understanding and creativity and innovativeness skills required for success in current and future employment in the hospitality sector. A feature of the course is an emphasis in practical work and experience in planning and preparing menus that are attractive and competitive on the market. On completion of the course learners would be expected to reach a level of competence equivalent to that of a 3 year culinary arts graduate program.

SUBJECT

  • Production Management
  • Culinary Arts Practical
  • Human Resources Management
  • Food Science
  • Marketing Management
  • Management of Information Systems
  • Financial Management
  • Purchasing and Stores Management
  • Research Projects




SHORT COURSES

  • Professional Cookery
  • Cake Making and Icing
NB: for short courses entry requirement is the ability to read and write.