About the course

This hands-on programme will equip you with the skills and knowledge to help you become a professional chef. It will open doors to various sectors of the food industry and provide you with many workplace essentials. Throughout this course you will gain high standard cookery skills in our state-of-the art facilities, alongside other fundamental knowledge in; hygiene, health & safety, teamwork and customer care.

ATTENDANCE PATTERN: 3½ days over 5 days
You will be expected to attend on at least three evenings per year

Entry requirements

VRQ Level 2 Diploma in Professional Cookery at Merit or above

How much does it cost?

Free to those aged 16-18. If you are aged 19+ you can apply for an Advanced Learner Loan.

There is a range of financial support that you may be entitled to, including: Learner Support funds, grants and bursaries and employer support.

Uniform, books and equipment – £300. Visits – £80. Locker – £10

Who is it suitable for?

You will have worked as a chef for some time, have lots of experience and you may already supervise others or manage resources. You will want to develop your skills further, perhaps to work in a senior chef role.

Why study?

This course provides you with the opportunity to develop your skills in creating complex dishes and will enable you to develop your knowledge and cooking skills to an advanced level, helping you practice skills at a more senior chef’s role. You’ll also have the opportunity to plan menus and take a lead role in running the training kitchen.

You will also have the opportunity to take part in catering competitions, cook and serve at speciality functions and produce food and serve in the College's Skylight restaurant.

Core modules

• The principals of food safety supervision for catering
• Supervisory skills for the professional kitchen
• Sustainability for the professional kitchen
• Exploring gastronomy
• Advanced skills and techniques to produce vegetable and vegetarian dishes
• Advanced skills and techniques in producing meat and offal dishes
• Advanced skills and techniques in producing poultry and game dishes
• Advanced skills and techniques in producing fish and shellfish dishes

How will I be assessed?

Practical assessment, short answer tests and written assignments.

Where will this course take me?

Employment as a chef in hotels, restaurants or industrial catering establishments, at home or overseas. You could even progress to a hospitality degree.

Possible careers:

Larder chef
Pastry chef
Sous chef
Commis chef
Chef de Partié

Will I have to provide anything?

Uniform, books and equipment – £300. Visits – £80. Locker – £10