In this course, you’ll acquire knowledge and skills in restaurant service and the larder, hot kitchen and pastry sections, and be well set up for a career in culinary operations, food and beverage, front of house, marketing or sales.<br><br>This course reflects developments in Culinary Arts education worldwide. It combines practical reflective classes in kitchens and restaurants with an in-depth theoretical knowledge-base and the development of communication, critical thinking, problem-solving and personal skills.<br><br>The course reflects the strong partnership between education, the individual student and the hospitality and food industries.<br><br>The skills-focused curriculum will enable you to build practical professional cookery experience in restaurant service, larder, hot kitchen and pastry sections, which are currently in high demand locally and internationally.