This practical, hands-on programme is designed to equip learners with the knowledge, skills, and confidence to prepare a range of classical and contemporary dishes in a professional kitchen environment. Learners will develop key culinary techniques, understand kitchen structure and workflow, and take responsibility for food safety and hygiene practices.

The course also supports the development of vocational language, literacy, and numeracy skills relevant to the culinary sector. Ideal for those working in or entering the food industry, this module promotes professional standards, personal responsibility, and career progression through skill-building in traditional, seasonal, and regional cuisine.