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'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.
You'll study theoretical units and produce assignments as well as producing fine cuisine for the College's commercial restaurant, Taste.
There is a materials fee to cover the cost of food and materials you'll use for assessments. You'll need to buy chef's whites to wear on the course. Your tutor will confirm the cost of this when you come in for interview.
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.
A relevant Level 2 qualification OR relevant trade experience assessed at interview.
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.
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.