This classroom-based unit will develop student knowledge and understanding of the processes involved in the purchasing of food commodities and will then explore contemporary merchandising techniques and their utility in maximising the sales of menu items.

Fundamentals of Pastry & Baking will give the students the necessary knowledge of Authentic European patisserie and historical values of this cuisine in today’s gastronomic environment, theoretical information related to the origin of such cuisine accompany the practical element of the unit.

This intensive unit will involve competence based practical skills in a working kitchen environment. Students are introduced to basic technical skills, styles, equipment and procedures, specialized and classical forms of kitchen preparations as well as theoretical issues covering a broad range of food knowledge, basic organization, menu composition and hygiene.

A classroom-based unit that introduces contemporary restaurant management approaches to differing service concepts and their utility; menu analysis; beverage sales and control; EPOS systems; and principles of restaurant design.

This unit initially covers basic aspects of nutrition and food allergies which are prevalent in the industry today. Latterly the unit then details microbiological hazards & controls; preventing food poisoning; physical hazards & controls; personal health & hygiene; cleaning & disinfection; the safe handling & storage of food; pest awareness; and HACCP control.

This unit aims to provide students with the key product and operational knowledge required to successfully organise and manage the sale of beverages in a commercial environment.

Study Skills is a structured and supported process whereby students can plan, monitor and reflect on their academic work and improve their skills.