This is a nationally recognised qualification for learners seeking a career as a chef. It will develop a knowledge and understanding of the technical skills required for employment. The mandatory unit such as poultry, meat and offal, fish and shellfish will cover all elements that will ensure you can work effectively in a professional kitchen. The optional units will expand your breadth of knowledge and skills to enhance your employability in the ever-changing industry.
The course requires attendance on an additional five days (Saturdays), kit and uniform required.
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