Learners develop planning, organisational and time management skills by following recipes; and by planning, producing and costing dishes and meals. They also extend their ability to carry out an evaluation of prepared dishes. Throughout the course, learners develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices at all times in a practical context.

These will enhance your capability to make complex dishes and deepen your understanding of specialist cookery processes and preparation techniques essential to the food, drink, nutrition and health industries.

NATIONALS IN A NUTSHELL