S1_2026_FCHSE_HT

To equip the students with all necessary theoretical background information and knowledge to be able to prepare good quality cold kitchen items in a professional and commercial environment. This course introduces students to the theoretical constituent elements of advanced food production in the cold kitchen including butchery.

This course is about the fundamentals of food production in a commercial environment. It will expose you to important aspects that you need to know to successfully run a catering outlet in a hospitality establishment. However it should be stressed that this course only covers the theoretical aspects and need to be taught concurrently with the course Food Production Practical FPP 510 S which solely takes place in the kitchen. Without doing the practical course at the same time, which will apply all the knowledge and skills learned in this course a full comprehension of the course will not be reached. You would agree that you cannot cook “with a book and a pen” as you need to go into a kitchen and really do it. So what will you learn and take away from this course? Some might argue, I want to become a waiter and or restaurant supervisor and therefore do not need to learn the basics in cooking. Even as a person working in the restaurant, the bar or the front office need the know how the food is prepared or how a profit can be achieved and by the way even if you would decide to venture into a different career the skills you will learn here can help you even if you just apply them at home. It is something you will keep for life, something you can always use in one or the other way.

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