You will gain advanced skills and techniques in the College’s well equipped training kitchens, producing a broad variety of speciality foods, ranging from patisserie and petit fours to shellfish and vegetarian dishes. You will further develop your understanding of health and safety, food safety, gastronomy, sourcing of food and product development. Depending on your aspirations, this course provides a pathway through the industry and can lead to more advanced levels of study. It will open up a wide variety of opportunities, giving you the skills and stamina to carve your own career in this fast-paced industry.
Progression routes include Level 3 in Patisserie and Confectionary, Advanced Cookery and Higher Education courses in related subjects. Employment options may include chef de partie, junior sous chef and head chef.
Supervising Food Safety for Catering
Supervisory Skills
Gastronomy &Food Culture
Sourcing Produce