Commis Chef Apprenticeship

Course Content

Year 1 Semester 1

Health & Safety

Classical Culinary Skills

Basic Pastry Techniques

Applied Nutrition for Menu Planning

Year 1 Semester 2

Computer Essentials

Scientific Principles & Culinary Technologies

Food and Beverage Service

World Cuisine

Year 2 Semester 1

Food Safety

Volume Food Production

Interpersonal Skills

History and Development of Gastronomy

Culinary Product Development

Sustainability Education for Culinary Practices

Year 2 Semester 2

Applied Nutrition for Menu Design

Creative Pastry Techniques

Business Practice for Hospitality

Culinary Entrepreneurship

Culinary Event