Introduction

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 competitions so you'll have the chance to compete against your peers to help boost your involvement. This is a great way to help you look creatively at menu choice and food preparation and you'll be encouraged to really push yourself - always with our support.

You'll get practical knowledge in a range of areas including:

  • kitchen organisation
  • menu planning
  • workplace skills
  • food skills.

Structure

You'll study theoretical units and work on assignments as well as producing fine cuisine for the College's commercial restaurant working with paying customers.

Materials

There is a materials fee to cover the cost of trips and the food and materials you'll use for assessments. You'll need to buy your uniform for the restaurant or kitchen. Your tutor will confirm the cost of this when you come in for an interview.

Assessment

Assessment is through practical-based tests and written assignments. This course includes practical experience in our commercial restaurant as well as the relevant theory to underpin it.

Entry Requirements

Three GCSEs grades A*-D/9-3 including English or maths OR a relavant Level 1 qualification plus English and maths assessed by us to be at an appropriate level.

Next Steps

Become a trainee chef in a hotel or restaurant, cook within the contract catering sector, become an events caterer or work in the food and beverage service in a hotel or restaurant. Boost your skills and specialise in one of our Level 3 courses.

Important information

All courses run subject to demand and the content listed here should be used as a guide only. Course content may vary according to a range of factors such as course duration, campus, teaching staff and requirements from awarding bodies. Check our course and fee guidelines for further details.


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