Conveniently situated in Carrigaline at the Cork Incubator Kitchens, we are now enrolling for our Culinary Skills course. The course is ideal and suitable for people interested in following a career in the catering industry, employed in kitchens as assistants or those wanting to set up a food business. This programme is funded by South West Gnó Skillnet.
Our aim is to equip catering assistants and those interested in cooking with the necessary skills and knowledge to produce simple and tasty dishes in a professional and clever manner. With this as our objective, attendees will be able to understand, contribute and productively assist in a busy kitchen.
Lead by trainer Brendan Russell, the 4 day course will be based in Cork Incubator Kitchens in Kilnagleary Industrial Estate, Carrigaline, and is free of charge to JOBSEEKERS.
This is a modern and simple approach to a course that will include food preparation across all major food groups including meat, fruits, vegetables, pastry and courses from breakfast to dinner. It will also include food safety and safe work practices, budgets and menu planning. Nutrition, healthy eating and special diets will also be covered in this practical, real and beneficial introduction to the kitchen environment.
Course Name: Culinary Skills – Assistant Chefs Course
Start Date: 4th Sept, 2017.
Time: 9.00am – 5.00pm
Duration: 5 Classes + 2 Weeks Placement in the Hospitality Industry (4th, 5th, 11th, and 12th of Sept 2017. – one date tba)
Venue: Cork Incubator Kitchens, Unit 1, Carrigaline Industrial Estate, Kilnagleary, Carrigaline
Tuition Fee: This programme is free of charge*
*Applicants must be in receipt of Job Seekers / Social Welfare payment to qualify for entry
Accreditation: The Food Safety Company Certificate in Culinary Skills- Assistant Chef / Level 2 HACCP Food Safety Certificate.
Contact: Brendan at 0876233088 / [email protected] or Katie on 087 215 9431 / [email protected]
Modules
- Induction – Bread
- Sandwiches
- Starters (Hot & Cold)
- Stocks, soups and sauces
- Meat Dishes
- Vegetarian Dishes
- Breakfast/Chutneys/Relishes
- Leftovers/Garnishing
- Pastry
- Citrus syrups/Smoothies/Juices
Includes:
- Recipes
- Methods
- Production
- Costing
- Portion sizes
- Wastage
- Presentation
- Healthy options
Workplace skills:
PERSONAL
- Appropriate dress
- Adaptability
- Reliability
- Punctuality
- Initiative
- Communication Skills
PROFESSIONAL
- Product Knowledge
- Proficiency in Basic Skills
- Organising Self/Work
- Follows Directions/Procedures
- Safe/Hygienic Work Practices
- Respect for Establishment Property
- Anticipates Customer Needs
- Hospitality Skills
- Cost Conscious
- Safety Procedures
Bookings
Bookings are closed for this event.
