Pupils will acquire essential cooking skills and management principles vital for
running a successful kitchen or Food & Beverage establishment. Completing this
course will equip pupils with the necessary knowledge, skills, core abilities, and
theoretical foundation needed in the realm of modern Professional Cookery and
Kitchen Management. Emphasizing professionalism, leadership, and effective
management discipline, this course paves the way for future career growth in the
hospitality industry. It covers both theory and practical skills for hot and cold
kitchen sections, as well as patisserie.
