Course description
This course develops your culinary knowledge and skills, working with a wide range of ingredients and techniques. The College has a strong track record in local and national culinary competitions so you'll have the chance to compete against your peers to help boost your understanding and experience.
You will gain practical knowledge in a range of areas including: Kitchen organization; Menu planning, including seasonality; Special dietary requirements and allergens; Restaurant service with presentation techniques; Advanced culinary techniques, including butchery, fishmongery and pastry; How to source quality ingredients and manage supplier relationships; Current industry trends and techniques.
Assessment is through practical-based tests and written assignments. This course includes practical experience in our commercial restaurant as well as relevant theory to underpin it. After finishing this course you could become a chef in a hotel or restaurant, cook within the cost or contract catering sector or become an events caterer. Or you could study further and specialise in an area of your choice for example in professional cookery, patisserie or hospitality supervision and leadership.
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Suitability - Who should attend?
Students need to hold a relevant Level 2 qualification OR relevant trade experience assessed at interview.
Outcome / Qualification etc.
NVQ Level 3 and relevant components