·      To acquire a set of practical skills in the areas of gastronomy, food product knowledge and preparation.

·      Gain  an understanding of nutrition and food safety.

·      Students will come to understand, the ideology behind good teamwork and hierarchical structures, both socially and for business.

·      Gain theoretical and practical knowledge of kitchen management principles through class based theory and practical projects.

·      Gain an understanding of the economics of the hospitality industry alongside training in the principles of management.

Acquire a greater understanding of the practical skills of cooking, further developing knife skills, butchery, plate design and seafood