Hospitality & Services
Cook
Prepares, cooks and presents food in restaurants, hotels, catering companies and other food-service establishments, to quality, hygiene and safety standards.
- Duration
- 4 months
- Minimum entry requirement
- At least 8 years (2nd year of middle school) or 10 years (2nd year of high school)
- Age
- 21 to 45
- English
- level A2
What you learn to do
- Prepares ingredients: washes, peels, cuts and portions
- Prepares dishes according to recipes and menus
- Cooks with different techniques: grilling, frying, roasting, boiling, steaming
- Prepares soups, sauces, salads, main courses and side dishes
- Follows food hygiene and food safety procedures
- Stores ingredients correctly and checks stock
- Works with kitchen colleagues during preparation and service
Where the skills are used
Why this trade
1
Many different employers
2
Specialise in pastry, bakery, hot or cold kitchen, or a culinary tradition
3
Progress to senior cook, chef de partie, sous-chef or head chef
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