Course Description
This course is designed for individuals who want to work professionally in the culinary and catering industry by combining kitchen operations, food preparation, equipment handling, and service support. Students will develop the technical skills required to assist chefs, manage kitchen workflows, prepare ingredients, operate commercial kitchen equipment, maintain hygiene standards, and support catering services for events, restaurants, and hospitality businesses.
Throughout the course, learners will explore a wide range of culinary and operational practices — including kitchen organization, food portioning, cooking assistance, food storage systems, and service coordination. Practical training takes place in a professional kitchen environment, where students will work with real equipment, follow standardized recipes, practice food safety, and learn how to support high-volume catering activities.
Graduates will be equipped to assist in restaurant kitchens, catering companies, hotels, cafeterias, and food production environments, ensuring the smooth and efficient operation of meal preparation and service.
What You’ll Learn?
Food Preparation & Basic Culinary Techniques:
How to prepare ingredients, follow standardized recipes, portion food correctly, handle cutting tools safely, and support cooking processes such as boiling, grilling, frying, and baking.
Kitchen Operations & Workflow Management:
How to organize workstations, coordinate tasks with chefs, follow kitchen timing systems, manage prep schedules, support service during peak hours, and maintain smooth daily kitchen operations.
Use & Maintenance of Commercial Kitchen Equipment:
How to operate ovens, grills, mixers, slicers, fryers, steamers, and dish-washing systems; perform routine equipment checks; and follow safe handling and cleaning procedures.
Food Safety, Hygiene & Storage:
Implementing HACCP principles, maintaining cleanliness in food preparation areas, ensuring proper temperature control, preventing cross-contamination, and storing ingredients safely according to catering standards.
Catering Service Support:
How to assist in event setup, portion and plate food for large groups, manage buffet layouts, pack and transport food safely, coordinate with catering teams, and deliver efficient service for small or large events.
Certification
Upon successful completion, students will receive a Level 2 Certification as a Kitchen and Catering Technician. This qualification prepares graduates for entry-level roles in restaurants, hotels, catering services, cafeterias, industrial kitchens, and other food service environments.
Curriculum
- 18 Sections
- 0 Lessons
- 78 Weeks
- Planning and organizing restaurant and bar service.0
- Manage restaurant service operations.0
- Manage bar service operations.0
- Coordinate the wine service.0
- Manage and organize special services.0
- Controlling the production costs of the food and beverage service.0
- To carry out management control of the food and beverage service.0
- To prepare and control the operating and treasury budgets.0
- Coordinate teams in the hotel and restaurant industry.0
- Implement the marketing plan in food and beverage establishments.0
- To assist and support customers and manage complaints.0
- To act in emergency situations in the hotel and restaurant industry.0
- Implementing sustainable practices in the hotel and restaurant industry.0
- Managing circular practices in the hotel and restaurant industry0
- Implement an ESG Management System – Environmental, Social and Governance0
- Promoting ethical and social responsibility in tourism.0
- Interacting in English in the food and beverage service industry0
- To implement and monitor the application of food hygiene and safety standards.0
Lessons: