Module Overview

The aim of the module is to reinforce and build upon the theories acquired in FPF 11 Kitchen & Larder Basic Theory module. Students will also be exposed to kitchen maintenance and design, budgeting, costing and control, menu planning, nutrition and dietetics.

In this module students will learn how to understand the principles used in the modern kitchen and larder section and have learnt to understand the procedures in the kitchen and larder to an intermediate level of understanding. Students will be given the opportunity to apply the acquired theoretical knowledge in FPI 12/22 Kitchen and Larder Intermediate Practical module. Students completing this module can sit for the City & Guilds Food Preparation and Cooking Diploma Certificate Examination.

Prerequisites - Pass in FPF 11 Kitchen and Larder Basic Theory

Credit Value - 2

Contact Hours - 45

Fee for Part-Time Students - n/a