This programme is suited to learners wanting a practical experience developing skills and knowledge leading to qualified chef status. The programme is aimed at school leavers as well as adults looking to get back into study and achieve a professional qualification in this desirable vocational area.
Stage one of this programme concentrates on the development of the knowledge of the professional kitchen with units on - kitchen equipment, Health, safety and food hygiene and professional workplace skills. Cookery classes, together with work experience in our contemporary restaurant and canteen, develop an understanding of preparation and cooking techniques such as steaming, stewing, roasting and frying.
Stage two of the programme continues the development of cookery skills and associated knowledge based on classic French cookery. Terms such as macedoine, roux and béchamel can be displayed alongside a broader range of dishes and commodities. Taught through practical and theory sessions in our training kitchen and classrooms, it is also demonstrated through work as a Chef de Partie (Section Head) in our contemporary restaurant and canteen. In addition, work placements and experiences with our business partners further develop these skills leading to paid employment and apprenticeships.
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