Please note, this course information is for September 2021 entry.
The new admissions cycle for September 2022 entry will open in October 2021, and we recommend you check back for updates to course information.
Do you want to be the next Stuart Deeley, winner of MasterChef the Professionals 2020?
This practical course is the next step towards an exciting career in Catering.
Having learnt the basics at Level 1, you will get hands-on experience of cooking a range of dishes in our training and production kitchen, although you may be able to start at Level 2 if you have achieved the required grades, and not necessarily complete the Level 1 course.
The production kitchen supplies the College Restaurant – ‘Bistro at 63’ and our paying guests.
Throughout the course you will build on your knowledge of Food Safety and Health & Safety within the industry and alongside learning about kitchen operations, special attention will be given to costs and menu planning,
Preparing and cooking food is a vital part of this course and will include: stocks, soups & sauces, meat, poultry & fish, rice, pasta & grains, puddings & desserts and a variety of sweet treats.
All students are expected to undertake a work experience placement within a professional kitchen and have the opportunity to access the Stuart Deeley Professional Chef Academy.
This course is assessed through a combination of assignments, test, skills test and synoptic examinations.
You will need to have achieved at least 4 GCSEs at Grade 3 and above, including English and Maths. It is a requirement, however, that you retake GCSE English and Maths as part of your programme, if you do not have Grade 4. This will ensure you can progress to a Level 3 course or apprenticeship, and will improve your future employment prospects.
You can progress to Level 3 Professional Cookery or move across to Level 2 Professional Patisserie & Confectionery.
You could consider employment as a Commis Chef or any junior position in Catering
Find your perfect course and secure your place