Sous Chef
Sous Chef
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1 Year Access 
Intermediate
10 Students -
3 hours, 18 minutes
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Learning Outcome
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Understand the responsibilities of a Sous Chef and the “Kitchen Brigade”
- Identify how to control kitchen hygiene and use culinary equipment
- Learn about the origins of cooking and the most popular spices in use
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Familiarise yourself with the many herbs and garnishes that are added to meals
- Know how to traditionally cook recipes from various geographic locations
- Discover how to officially report a serious incident involving food safety
Course Overview
Do you want to become a senior figure in a busy commercial kitchen, answering only to the Head Chef of a dining establishment? This Sous Chef course has been designed to help you make this a reality, enabling you to cook and prepare high-quality meals and delegate culinary tasks in a fine dining business.
By taking this Catering tutorial, you will quickly become familiar with all the necessary skills that a Sous Chef needs to excel in their role. You will be taught how to make various traditional and exotic meals, uphold regulations that the Food Standards Agency governs, arrange salads, and add flavour enhancements. This is the ideal way to attain the qualities needed to take on an important role in any catering facility or restaurant. Cook up a perfect future by signing up now.
Course Benefits
- Learning experience gained rapidly in catering practices
- Quick assessment and guidance for all assignments
- Certification for proof of acquired skills and knowledge
- Freedom to study in any location and at a pace that suits you
- Support from dedicated tutors committed to online learning
Your Path to Success
By completing the course, you will attain the theoretical knowledge and tips required to help you pursue a role as Sous Chef or a senior position in catering.
Is This Course Right for You?
This course offers an excellent way to gain the skills and knowledge needed to take on a role in a high-performing kitchen as a Sous Chef or a senior Cook. Full-time and part-time learners are equally supported and have the option to obtain certification after they complete the course.
Assessment Process
Quizzes relating to kitchen management and culinary techniques will be given to all students and must be completed to pass the course successfully.
Course Curriculum
| Module 01: Introduction to Sous Chef | |||
| Introduction to Sous Chef | 00:13:00 | ||
| Module 02: The Kitchen | |||
| The Kitchen | 00:09:00 | ||
| Module 03: Kitchen Hygiene | |||
| Kitchen Hygiene | 00:11:00 | ||
| Module 04: Kitchen Equipment: Large Equipment | |||
| Kitchen Equipment: Large Equipment | 00:10:00 | ||
| Module 05: Kitchen Equipment: Mechanical and Small Equipment | |||
| Kitchen Equipment: Mechanical and Small Equipment | 00:16:00 | ||
| Module 06: Origins of Cooking | |||
| Origins of Cooking | 00:13:00 | ||
| Module 07: Herbs Used in Cooking | |||
| Herbs Used in Cooking | 00:16:00 | ||
| Module 08: Spices Used in Cooking | |||
| Spices Used in Cooking | 00:08:00 | ||
| Module 09: Salts and Sugars | |||
| Salts and Sugars | 00:12:00 | ||
| Module 10: Salads | |||
| Salads | 00:14:00 | ||
| Module 11: Types of Salads | |||
| Types of Salads | 00:11:00 | ||
| Module 12: Traditional Cooking | |||
| Traditional Cooking | 00:10:00 | ||
| Module 13: Traditional British Recipes | |||
| Traditional British Recipes | 00:15:00 | ||
| Module 14: Traditional French Recipes | |||
| Traditional French Recipes | 00:14:00 | ||
| Module 15: Traditional Indian Recipes | |||
| Traditional Indian Recipes | 00:14:00 | ||
| Module 16: Food Safety | |||
| Food Safety | 00:12:00 | ||
| Order Your Certificate | |||
| Order Your Certificate Now | 00:00:00 | ||
Important Links
With a team of industry professionals producing and delivering our course content, you can be sure the skills and knowledge you learn are applicable to your career aspirations, whether that’s in management, administration or beyond.
