You will need to have achieved a pass in a relevant Level 2 qualification. GCSE grade 4 or above in English Language or Maths.
Entry requirements
Why choose this course?
Train at an advanced level in professional cookery while gaining real industry experience. This course develops high-level culinary, teamwork and service skills in industry-standard kitchens, preparing you for senior chef roles, apprenticeships or further progression within hospitality.
Further information
This course is designed for learners who have completed Level 2 Professional Cookery or have relevant industry experience. It suits those aiming for senior kitchen roles, apprenticeships or leadership positions in hospitality settings.
- Advanced preparation, cooking and presentation of complex meat, fish, poultry, game and other products
- Food development and professional kitchen techniques
- Working to industry standards in a training restaurant
- Food allergen and food hygiene training
- Supervision and team leadership
After completing the course, learners progress into roles such as chef de partie or sous chef, move into apprenticeships, higher education or secure employment in leading restaurants, hotels and hospitality venues.
Teaching takes place in professional kitchens and a public restaurant through practical sessions and work placements. Assessment is via practical observations, coursework and real-world projects linked to industry standards.
- £300 kit and uniform cost (new students only).
- Bursary/Student Finance funding available by application. Terms and conditions apply