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The Professional Chef course was created with the intention of allowing the kitchen department to grasp the basic fundamentals of what is required of a Professional Chef.


The course take students through theoretical principles of being a Professional Chef, as well as basic practical skill application such as knife skills.


Professional Chef - 2 Day Course

    • The Professional Chef
    • Guest Interaction
    • Workplace Skills and Communication
    • The Food Service Industry
    • Food Safety and Hygiene
    • Tools and Equipment
    • Basic Principles of Cooking
    • Common Seasoning and Flavouring Ingredients
    • Menus and Cost Management
    • Cleaning Chemicals
    • Units of Measure
    • Self-Development Plan
    • Covid 19 Protocols
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