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This wide-ranging course is aimed primarily at those who are currently working, or have recently been employed in the hospitality and catering industry and have ideally completed Professional Cookery Skills at Level 2.
Level 2 Diploma in Craft Catering or Professional Cooker at a minimum of a Merit grade and a desire to enter the catering industry at a practitioner level.
The course covers kitchen organisation, menu planning (including seasonality), special dietary requirements and allergens, food safety for supervisors, health and safety supervision and exploring gastronomy.
The course will involve focused work in practical areas including a realistic working environment, cooking for our award-winning college restaurant, 74 South. This will be complimented with theory learning; selfguided learning, industry/work placement and industry awareness. The course will involve demonstrations, assignments and activities with emphasis on self-directed development. We have impressive training kitchens, a fully licensed restaurant, 74 South; Bar and Pantry 74 retail outlet where you can gain valuable hands-on experience. Only our hospitality and catering students have the opportunity to access the professional standard Angela Hartnett Culinary Academy. We have Gold Accreditation and are a Centre of Excellence for Food and Beverage service. You’ll be offered the chance to meet and work with a whole host of guest chefs and restaurant managers, to pick their brains and learn some fascinating tips and tricks. You may participate in a range of local and national competitions, including Worldskills UK and Young Seafood Chef of the Year to name just two. We have excellent links with local events planners and event locations, including the renowned chains, Exclusive Hotels, and D&D Restaurants, to provide you with the opportunity to plan and host your own wonderful events and complete work experience in top establishments.
Assessment will take place both in theory and practical areas through set assignments, short answer theory tests, observed practical assessments and culminating in one practical exam (synoptic test).
This course requires you to purchase a uniform and kit and we include trips to enhance your learning and experience of industry. All of these costs will be explained at interview and students in receipt of financial assistance will be supported with these costs.
Level 4 Foundation Degree in Culinary Arts or employment in a professional kitchen.
