The course is designed for those who have a level 2 technical certificate in professional cookery or have relevant trade experience and want to develop their craft and supervisory skills. You will develop your practical skills in larder work, butchery, fishmongery, desserts and pastry as well as the presentation skills required to work withing a fine dining establishment.
You will also gain an understanding of how to work as part of a professional team and to supervise staff in the hospitality industry. You will gain experience of working in our awarding winning Taste restaurant one evening a week, producing and designing dishes to the highest level all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study at university.
As part of this course you will be required to complete an industry placement in a formal restaurant or hotel kitchen of equal standing to the level 3 course that you have applied for.
In addition, during the year you will take part in enrichment activities and employment opportunities within one of our career’s fairs.
If you are aged 16 to 18, you will be enrolled on a study programme. This will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven’t already achieved a grade 4 or above.
You will take part in activities that help you to develop your personal skills, such as building your character and confidence. This will help you to live well and move into your chosen career.
If you are 16-19 years old these activities will be timetabled as will work experience and placement. You can also choose to take part in other activities.
For other age groups, activities will be tailored to your needs.
What You'll Learn
This course covers advanced classical and modern skills in the preparation and cookery of meat, poultry, game, fish, vegetables and vegetarian dishes together with a range of hot and cold desserts, pastry items and chocolate work. You will also gain an essential knowledge and understanding of hygiene, health and safety and supervising staff.
Entry to this course requires one reference and it is desirable that you can demonstrate 90% attendance. A professional cookery level 2 qualification and a GCSE in both English and maths at grade 4 or above is also required.
Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications or have at least 2 years’ experience at chef de partie level or above.
How you will be assessed
You will undertake a formal theory exam which will include methods of cookery, commodities, food safety and health and safety. This can be undertaken twice if necessary, dependant on the first sitting result.
Your practical skills will be assessed with a three-part synoptic test. Part one will take the form of a planning session relating to all aspects of the practical assessment, part two will be a practical assessment over a timed period and part three will summarise your overall assessment performance. Assessments will be internally marked but externally graded by the awarding body.
Tuition Fees (16-18): £0.00
Tuition Fees (19+): £3345.00
Throughout the year you will take part in enrichment activities and employment opportunities within one of our careers fairs. You will need a full set of catering knives and chef whites approximately costing £232.00. The College has a means-tested support fund which, if you qualify, can help with your additional costs including kit, travel and £125 material fee. Details of the recommended kit supplier will be provided on enrolment. Students continuing from a previous course may only need to replace some items.
If the course is longer than one year the total fees are for the first year only and further fees may apply in future years. All fees are based on a ‘home’ learner status. Please contact us for information on overseas fees.
For more information, please see our course fee disclaimers page.
Course and Career progression
Upon completion you can progress onto a level four kitchen management programme or foundation degree in hospitality management and culinary arts. You may also choose to go into work as a chef de partie or a similar position within good quality restaurants or hotels, or contract/industrial catering where you would be able to put your skills into practice in a different setting.
What Happens Next
Apply online via UCAS Progress or the College website. You will need details of your qualifications, a reference, and a personal statement to complete your application. Once your application has been successfully processed, you will be sent a conditional offer and be invited to a welcome event at the College to meet your tutors, learn more about your chosen course of study and tour the facilities. You will then need to confirm your acceptance of the course offered to you.