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, host of Academy Nathan Outlaw and industry partners including Jamie Oliver’s Fifteen Restaurant, River Cottage and the Eden Project there really is nowhere better to study catering and hospitality.
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.
You will start your catering studies on one of our Level 2 courses, and can choose to stay with us for three years. Which Level 2 course you join will depend on your GCSE results. From here you can then progress on to our Professional Cookery Diploma Level 3. Our specialist professional chef courses are available for those who would like to take their studies further and have the relevant Level 2 and 3 qualifications.
You’ll also be part of one of the best catering college’s in the UK with three Centre’s of Excellence and the only catering college to have two commercial restaurants both awarded AA college Rosettes, not to mention our very popular Academy Nathan Outlaw, where you have the opportunity to join his masterclasses and be taught from the two star Michelin chef himself. We also provide training and partner with many household names including; Jamie Oliver’s Fifteen, The Eden Project, River Cottage and more, giving you industry connections to help boost your career. Read more HERE.
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If you have successfully completed a Level 2 qualification and would like to build on those skills to help you enter employment with a higher level of responsibility or at a more prestigious establishment.
four GCSEs at grade C or 4, including English and mathematics, a Level 2 qualification in Professional Cookery or equivalent, or experience in the catering industry.
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.
During this course you will work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen and topics will include soups and sauces, fruit and veg, meat and offal, poultry, fish and shellfish, rice, pasta and grains, desserts and puddings, pastry products, biscuits, cakes and sponges, breads, chocolate, legal and social responsibilities and financial control in the commercial kitchen.
To be inspired by industry experts whilst you are assessed throughout your course through assignments, projects and practical examinations.
Studying at the South West’s best catering college and using the skills you have learnt to work as a chef.
Some of our students recently took part in an international catering competition, read more here.
Further study with one of our specialist Professional Chef Diplomas at Level 3 or employment as a commis chef or chef de partie.
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.