This one year course is suitable for anyone who wishes to pursue a career as a professional chef. It includes theory classes as well as practical work in the College’s state of the art kitchen so that you can apply the skills that you will learn in a real restaurant setting. This allows you to develop the high level skills required to be part of a modern practical catering environment, the opportunity to display your own flair and creativity, and develop relationships with industry professionals. This qualification will provide you with a range of culinary skills. Topics covered include:
• healthier foods and special diets
• catering operations
• costs and menu planning
• preparation and cooking of soups
• stocks and sauces
• preparation and cooking fruit and vegetables
• preparation and cooking meat, poultry and offal
• preparation and cooking fish and shellfish
• preparation and cooking pasta, rice, grains and egg dishes
• hot and cold desserts
You will also complete the Level 2 Award in Food Safety and an assessment is carried out by a combination of externally set assignments relating to industry practices and practical assessments leading to synoptic examinations. If required, you may also be able to undertake the study of essential skills in Literacy, Numeracy and ICT for those who have not achieved level 2 or equivalent in these subjects.
This programme of study is likely to include enrichment units, which are an additional component to enhance your employability.
Career Opportunities / Progression
This course is suited for those wishing to become a professional chef, you will gain knowledge and experience that will help you pursue career development as a Commis Chef or Chef de Partie. There are also opportunities to progress to Level 3 professional cookery programmes.
All fees are set in accordance with DfE regulations.
Students are required to supply their own kit at the cost of approximately £310.00.