Programme code: AK3714
Duration: 2 years full time
Venue: City campus
Start date: 2 March 2015 / 20 July 2015
This is an advanced professional cookery programme that establishes a strong theoretical and practical body of knowledge and skills necessary to work in a professional culinary environment.
This programme also incorporates the:
Papers studied in year one lay the foundation of professional cookery concepts and systems essential for managing a professional kitchen.
Papers studied in year two build on from Year One and allow students to develop confidence in their culinary and supervisory skills.
On successful completion of Year 2, you have the option to sit the City and Guilds International Diploma in Food Preparation and Cooking (Culinary Arts).
CULN401 Cookery Practice and Principles I
CULN402 Cookery Practice and Principles II
CULN403 Cookery Practice and Principles III
CULN404 Culinary Fundamentals
CULN405 Garde Manger Practices and Principles
CULN406 Culinary Practices and Principles
CULN407 Patisserie Practices and Principles
CULN502 Advanced Culinary Practices and Principles I
CULN503 Advanced Culinary Practices and Principles II
CULN504 Advanced Cakes and Pastry
CULN505 Advanced Hot and Cold Desserts
CULN506 Applied Project
CULN507 Kitchen Management
FOOD501 Food and the Senses
HOSP404 Food and Beverage Operations
INFS501 Information Technology for Culinary Arts
The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.