1 year course based at the Redditch Campus
Entry Requirements: Successful completion of Level 2 Professional Cookery qualification. Mature applicants with experience in the industry as a chef.
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 and Shell Fish Preparation, Sauces, Soups and Stocks, plus Complex Vegetable Dishes. You will also have the opportunity to gain an Intermediate Certificate in Food Hygiene and the Pastry Cooks Certificate, as well as a chance to be selected for the team for entry into the British Culinary Federation Competitions.
Progression onto the Foundation Degree in Hospitality Business Management or employment in the Hospitality and Catering Industry.
