This programme is suited to learners who have worked in a professional kitchen for some time or have completed the Professional Chef Diploma. Your work may involve supervising others or managing resources, or you want to further develop your skills to become a specialist chef or move into a management role.
Stage one of the programme develops professional cookery skills and associated knowledge based on classic French cookery. Terms such as macedoine, roux and béchamel can be displayed alongside a broad 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.
Stage 2 of this programme develop a number of supervisory units including - develop productive working relationships with colleagues and maintaining health, hygiene and security of the working environment, as well as specialist units chosen by the assessor including - complex fish, meat and poultry dishes as well as complex pastry and hot and cold desserts. Further development is recognised by carrying out a Sous Chef (second Chef) role in our restaurant.
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