Module Overview

The aim of the module is to help students acquire a higher level of culinary arts and kitchen management skills. The module reinforces and builds upon the theories acquired in FPF 11 Kitchen and Larder Basic Theory module and in FPI 11 Kitchen and Larder Intermediate Theory module.

In this module students will learn how to reinforce and build on their existing catering skills and develop an ability to work under pressure and as part of a team. The students are expected to achieve an advanced level in their craft skills.

Students will be given the opportunity to apply the acquired theoretical knowledge in FPA 12/21 Advanced Kitchen and Larder Skills Practical module. Students completing this module can sit for the City & Guilds Culinary Arts Diploma Certificate Examination.

Prerequisites - Pass in FPI 11 Kitchen and Larder Intermediate Theory.

Credit Value - 4

Contact Hours - 45

Fee for Part-Time Students - n/a