Culinary Arts CR640
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Culinary Studies - CR655
This course is the perfect learning for a career in the wide world of cookery and food preparation, particularly for those who want to be a professional chef.
The course is mainly practical in nature and is supported by theory subjects relating to the world of cookery. Approximately 70% of the class time is spent in practical classes and kitchens covering subjects such as cookery techniques, classical and traditional cookery, along with specialist cookery from the Mediterranean, the Orient and other interesting world foods. Pastry, Larder, Confectionery and Buffet Work are also explored.
Culinary Arts - CR640
The course is designed to equip students with the skills necessary for a career in management in the culinary arts and by extension the catering, food and hospitality related industries.
The key aim is to develop a well-educated graduate with the ability to learn and adapt to meet new challenges in both their education and professional development. We have a strong emphasis on student centred learning, using methods which include formal lectures, tutorials, visiting lecturers, site visits, and both individual and team project work. Students study modules such as Culinary Arts Principles, Larder & International Cuisine, Food Safety, Creativity, IT, Management, Kitchen Design, Wine Appreciation, Operations and Business subjects.