Course Content

Knowledge: Understand key kitchen operations and techniques for the preparation of food; the importance of consistency in food production; checking foods are fit for purpose; handling equipment safely; following procedures for opening/closing a kitchen; key nutrition groups, their functions and main food sources; adapting dishes to meet dietary requirements; food allergens; industry specific regulations; importance of following legislations; communication and customer service; business and commercial aims in the food industry including waste control, sustainability and business values and objectives; personal development and different learning styles.

Skills: Produce food that meets the needs of customers whilst maintaining organisational standards and procedures; use kitchen tools and equipment to produce high-quality dishes; take responsibility for your own work area; produce dishes which suit specific dietary needs of individuals; operate within all regulations and legislations, completing any documentation to meet guidelines; use effective methods of communication and ensure customer expectations are met; work collaboratively using feedback to positively improve performance.

Behaviours: Lead by example; be diligent in safe and hygienic working practises; take ownership of the impact of personal behaviours; advocate equality and respect; actively promote self and the industry in a positive manner; challenge personal methods of working and actively implement improvements.

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