Foundational skills and product knowledge:

  • Introduction to the kitchen and hospitality industry
  • Personal hygiene & safety
  • Food safety & workplace safety
  • Numeracy, units measure & computer literacy
  • Environmental awareness
  • Introduction to nutrition & diets
  • Understanding basic ingredients
  • Theory of food production
  • Theory of commodity resource management
  • Food preparation methods
  • Food preparation techniques
  • Cooking methods & techniques
  • Personal development as a cook