MQF Level
5

Total Credits
67 ECTS (Kindly refer to page 52)

Programme Duration
2 Semesters

Job Roles May Include

• Head Chef
• Sous Chef
• Pastry Chef
• Food and Beverage Manager

Programme Learning Outcomes

• Maintain health and safety practices in a kitchen environment and be able to follow and carry out the necessary Hygiene and Safety procedures.
• Prepare and produce dishes at the right temperature, using well-balanced ingredients and served to the exact consistency.
• Practice and offer a variety of complex and creative hot and cold dishes, desserts, centrepieces and baked products including bread.
• Comply and adhere to the concept of Health & Safety legislations and implementation actions.
• Develop innovative and creative menus, recipe costings and design and implement Standard Operating Procedures.
• Practice modern leadership approaches in a kitchen environment and implement cost effective production processes.

Entry Criteria

Successful completion of Diploma in Food Preparation & Production Operations (MQF Level 4).

Last Updated: 7th April 2020