Introduction

This course develops your culinary knowledge and skills, working with a wide range of ingredients and techniques. It is the natural progression from our other professional cookery courses. The College has a strong track record in local, national and international culinary competitions including the Toque d'Or, Wessex Culinaire and WorldSkills, so you'll have the chance to compete against your peers to help boost your understanding and experience. This will be backed up by work experience opportunities and previous students have worked at the Epsom Derby, Cannizaro House, Wimbledon and Harrods.You'll also produce fine cuisine for the College's own commercial restaurant, Taste.

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

  • Kitchen organisation
  • 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.

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 a front-of-house uniform and chef's whites. 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 relevant theory to underpin it.

Entry Requirements

Four GCSEs grades A*-C/9-4 including maths or English (with the other at grade D/3); OR a relevant Level 2 qualification at least at merit with GCSE maths or English A*-C/9-4 (with the other at grade D/3).

Next Steps

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.

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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