If you have a passion for cooking or want to ensure that customers receive the very best in front of house service then join the best catering college in the South West. As a nationally recognised Centre of Excellence in three disciplines, an AA Highly Commended College Rosette winner and industry partners including the Eden Project there really is nowhere better to study catering and hospitality.
This course is ideal for students who have completed their Level 2 Technical Certificate in Professional Cookery and wish to further their knowledge and skills at an advanced level.
The course allows students to develop and practice the skills required for employment and/or career progression in the catering and hospitality industry. You will develop and practice the skills required for successful employment and you will also gain valuable hands-on experience in managing a production kitchen.
If you want to work in a fast-paced, action-packed and creative industry then look no further than a career in catering. The opportunities for career progression in this industry are some of the best. From commis chef to sous chef, all the way up to head chef, if you are willing to put in the hard work you could be running your own kitchen in a few years’ time.
As part of your course you will be required to carry out Work Experience and/or an Industry Placement. For more details please click here.
Share this course with someone you know...
You wish to further develop your skills, working in the Catering & Hospitality industry. You must be self-motivated with the ability to work alone as well as working within a team.
You will need to have achieved the Level 2 Technical Certificate in Professional Cookery or an equivalent.
English and maths at grade 4 (grade C) or above.
This qualification provides a real opportunity for you to gain work specific skills and knowledge in professional cookery.
During the course you will develop skills and techniques to produce a wide range of dishes, enabling you to undertake a variety of roles within a professional kitchen. You will work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen.
The Qualification is made up of a number of units to include:
- Legal and social responsibilities in the professional kitchen
- Financial control in the professional
- Stocks, soups and sauces
- Fruit and vegetables
- Meat and offal
- Fish and shellfish
- Farinaceous dishes
- Desserts and puddings
- Paste products
- Biscuits, cakes and sponges
- Fermented products
- Chocolate products
Throughout the course you will take part in theory sessions to support your practical learning. Our tutors are industry professionals and they will demonstrate the practical techniques as well as best practice so that you can be sure that you are equipped with the skills and know-how to carry out your practical techniques independently.
Underpinning knowledge will be assessed in theory classes followed by short mock exams, written research assignments and a formal written exam. A practical synoptic exam will be held at the end of the course and observed by external verifiers.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self‐evaluation and reflection.
• Gain the knowledge and skills to be confident working in your position within the catering industry.
Take part in the college industry week. Experts in the industry come in to demonstrate their expertise and share their own ideas to the learners, enhancing their employability skills.
Whatever your specialism or passion, we will help sharpen your talents and bring out the connoisseur of good food in you.
Achieving this qualification will help you to progress on to the next level or directly into employment as a Commis Chef or Chef de Partie in a variety of contexts, which include:
- Pubs and gastro pubs
- Visitor attractions
- Cruise liners
- Armed Forces
Mark Devonshire Chef Lecturer
After having spent over a decade working for Rick Stein at the Seafood Restaurant in Padstow, Mark took on the role as senior tutor at the Padstow Seafood School, further developing his teaching and management skills. He took these to the next level when he set up a cookery school in Worcester on a working farm at Eckington Manor; however, after working away for a time, the pull of Cornwall became too much and Mark returned to join the chef lecturing team at Cornwall College.
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.