Graduates of this programme will be able to: Apply health and safety, food safety and security practices to ensure own safety and minimise potential hazards for customers Communicate effectively and behave in a professional manner; monitor and maintain interactions with and between colleagues, managers and customers Follow, monitor and maintain the application of standard operating procedures to deal with familiar problems in a commercial kitchen Apply cookery skills to prepare, cook and present a range of basic and complex dishes employing commodities commonly used in the industry. Select and apply staffing strategies to meet performance targets Plan and monitor workflow and supplies in a commercial kitchen Manage operating procedures and compliance requirements for operational roles Manage staff relationships for operational roles. Cookery Strand: Plan and produce a broad range of larder dishes employing advanced preparation, cookery and presentation techniques. Plan and produce a broad range of meat, poultry and fish dishes employing advanced preparation, cookery and presentation techniques. Plan, develop and design advanced dishes and menus suitable for implementation in a commercial environment.

Career Options Commis Chef, Chef De Partie, Sous Chef, Head Cook, Kitchen Manager and Chefs in senior positions producing advanced dishes in a professional kitchen.