Name: Sous Chef
Price: 20 GBP

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Curriculum

Sous Chef teach you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Sous Chef is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Sous Chef. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Sous Chef, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our Sous Chef is as follows:

Sous Chef

Module 01: Introduction to Sous Chef
Module 02: The Kitchen
Module 03: Kitchen Hygiene
Module 04: Kitchen Equipment: Large Equipment
Module 05: Kitchen Equipment: Mechanical and Small Equipment
Module 06: Origins of Cooking
Module 07: Herbs Used in Cooking
Module 08: Spices Used in Cooking
Module 09: Salts and Sugars
Module 10: Salads
Module 11: Types of Salads
Module 12: Traditional Cooking
Module 13: Traditional British Recipes
Module 14: Traditional French Recipes
Module 15: Traditional Indian Recipes
Module 16: Food Safety

Course Curriculum

Sous Chef
	Module 01: Introduction to Sous Chef	00:13:00
	Module 02: The Kitchen	00:09:00
	Module 03: Kitchen Hygiene	00:11:00
	Module 04: Kitchen Equipment: Large Equipment	00:10:00
	Module 05: Kitchen Equipment: Mechanical and Small Equipment	00:16:00
	Module 06: Origins of Cooking	00:13:00
	Module 07: Herbs Used in Cooking	00:16:00
	Module 08: Spices Used in Cooking	00:08:00
	Module 09: Salts and Sugars	00:12:00
	Module 10: Salads	00:14:00
	Module 11: Types of Salads	00:11:00
	Module 12: Traditional Cooking	00:10:00
	Module 13: Traditional British Recipes	00:15:00
	Module 14: Traditional French Recipes	00:14:00
	Module 15: Traditional Indian Recipes	00:14:00
	Module 16: Food Safety	00:14:00