FIRST YEAR

The outcomes of the study year include:
• Health and Safety
• Numeracy  
• Nutrition and Menu Planning 
• Stocks, Soups and Sauces 
• Fish and Shellfish 
• Meat, Poultry and Offal 
• Vegetables 
• Fruit 
• Pulses and Grain 
• Egg dishes 
• Pastry Products 
• Hot and Cold Desserts 
• Employability 
• Food cooking methods & techniques
• Preparing, Cooking & Finishing dishes
• Industry Placement 

second YEAR

• Theory of safety supervision
• Computer literacy & research
• Gastronomy basic principles
• Global cuisine
• Theory of food production and food supervision
• Introduction to the kitchen, hospitality & catering industry
• Theory of staff resource management
• Theory of production facility & Equipment resource management
• Resource management
• Operational cost control
• Patisserie Principles 
• Cakes, Biscuits and Sponges 
• Meringue Products 
• Hot and Cold Desserts 
• Creams, Fillings, and Glazes 
• Decorative Mediums
• Industry Placement 

third YEAR

During the third year, the learner will work 12 months in the industry in order to meet the requirements for qualification.
 

Certification takes place after completion of the

3 years and after the trade test of QCTO