National Certificate in Professional Cookery

This programme covers both safety at work in the preparation of food, healthy eating and special diets, costing and menu planning and the preparation, cooking and finishing of a wide range of commodities and dishes. This programme has been developed for professionals in the food preparation industry. It brings together elements of food and drinks preparation as well as supervision. This programme applies to all sectors, from small restaurants and lodges, to large-scale hotels.

• Prepare and cook basic meat, poultry and game
• Prepare and cook basic sauces and soups
• Prepare and cook fish and shellfish dishes
• Cooking and service of cold preparation dishes
• Hygiene in the kitchen
• Storage of food, equipment and utensils
• Menu planning
• Budgeting and cost control
• Food safety
• Kitchen maintenance and design

What qualification will I ga...