This is a new course for 2021 and one of our Pre-professional programmes.

This programme has two foci: one that bridges the gap between high school cookery and cookery school, and a focus on food exposure to a range of cuisines and global trends. Students will learn about the roles and responsibilities within the hospitality industry, including customer service, food costs, menu development, and hospitality regulations. Students will prepare, cook and gain skills in a commercial kitchen following advanced food hygiene regulations. They will learn how to select and cook locally sourced ingredients to use in a sustainable manner including meat, fish, fruit and vegetables. They will be taught how to prepare meals using a variety of cooking techniques while applying knowledge of nutrition principles in commercial catering. The class will become a team as we create real-life situations for students to solve and gain experience.

This term we are focusing on pastry, pasta and barista/cafe.