2 year course based at the Redditch Campus
Entry Requirements: Level 2 Diploma in Professional Cookery or significant experience in the hospitality industry and successful interview.
This is an advanced practical craft-based course, which will allow you to gain practical skills in food preparation and cooking for kitchen and larder work. It is ideal for anyone who wants to become a Head Chef or Chef Manager. Practical classes include: Meat Butchery, Fish Preparation, Sauces plus Complex Vegetable Dishes. There will be the opportunity to gain an Intermediate Certificate in Food Hygiene and a Level 2 Certificate for Pastry Chefs and Patissiers. You could also represent the college at British Culinary Federation Competitions.
Foundation Degree in Hospitality Business Management or other Higher Education opportunities, employment or apprenticeships.
