Higher Certificate in Culinary Skills and Patisserie Programmes

What will I learn?

The Higher Certificate in Culinary Skills is your first step into the dynamic world of professional cooking. This programme ignites a passion for food and creativity, blending essential culinary theory with intensive, hands-on kitchen experience. Students will master the art of food preparation, explore modern and classical cooking techniques, and gain insight into the rhythm and discipline of a professional kitchen. Beyond cooking, learners develop an understanding of kitchen management, menu planning, food and beverage pairing, and the visual artistry of food presentation. By the end of the programme, graduates are equipped with the confidence, creativity, and technical expertise to thrive in restaurants, hotels, and other culinary environments — ready to turn their passion for food into a rewarding career.

Programme content includes:

• Prepare and cook basic meat, poultry and game
• Prepare and cook basic sauces and soups
• Prepare and cook fish and shellfish dishes
• Cooking and service of cold preparation dishes
• Hygiene in the kitchen
• Storage of food, equipment and utensils
• Menu planning
• Nutrition
• Budgeting and cost control
• Food safety
• Kitchen maintenance and design
• Hot and cold sauces
• Simple frozen desserts
• Bake cakes and sponges
• Bake paste based products and desserts
• Meringue based products and desserts
• Gelatine set desserts
• Egg set desserts
• Bake chemically aerated products
• Cook fruit-based desserts
• Bake fermented products
• Use creams, fillings and glazes
• Use decorative mediums