New Course on Offer - Feb 2009

The course is aimed at experienced chefs with ambition to gain an Executive Chef or Food Management role.  Entry criteria include appropriate chef qualifications such as City & Guilds Advanced Professional Cookery or the National Certificate in Hospitality—Professional Cookery (level 4)  plus 3-4 years of chef experience in a commercial cooking environment.

The 47 week course includes 20 weeks of Industry Placement.  Subjects studied include: Food Safety; Human Resources Management for Kitchen and Associated Areas; Commodities and Applied Nutrition Knowledge; Costing, Budgets and Controls; Quality Assurance; Team Development and Training; Communication, and Restaurant Product and Operations Planning.

The PIHMS Marketing team is preparing to start selling the course which is available as of March.