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 B63’ 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.

How will I be assessed?

This course is assessed through a combination of assignments, test, skills test and synoptic examinations.

What do I need?

You will need to have achieved at least 4 GCSEs at Grade 3 and above, including English Language and Maths. It is a requirement, however, that you retake GCSE English Language 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.

Where can it take me?

You can progress to Level 3 Professional Patisserie & Confectionery or Level 3 Professional Cookery.

Additional information

A uniform is required and details will be supplied at enrolment.

DURATION

1 Year

You could consider employment as a Commis Chef or any junior position in Catering