Bakery & Culinary
Culinary Arts
Practical professional food preparation and kitchen operations
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COURSE OVERVIEW
What you will learn
Practical-first vocational learning, demonstrations and essential supporting theory. Exact modules may vary by campus and qualification.
- ✓ Food hygiene, kitchen safety and knife skills
- ✓ Menu planning, mise en place and recipe costing
- ✓ Soups, sauces, stocks and basic pastry
- ✓ Meat, poultry, fish and vegetable cookery
- ✓ Local and international dishes
- ✓ Professional presentation and customer care
Practical training, assessment & certificate
Ask admissions which certificate applies to your chosen route. HEXCO and ABMA recognition applies only to approved programmes; short competence programmes are separate. Attachments and employment opportunity assistance are subject to availability.
PERSONALISED ADMISSIONS SUPPORT
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🎓 HEXCO NFC · June 2027🛠 Trade Test preparation📋 ABMA enquiries🎒 School leavers 20 Nov – 20 Jan