This practical course will enable you to develop skills in the preparation and cooking of complex meat, poultry, fish, hot and cold sauces, vegetables and salads.
You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely.
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Dorian Janmaat HEAD CHEF BELMOND LE MANOIR AUX QUAT SAISONS
Dorian completed the Professional Cookery Diploma Level 2 and 3 at Cornwall College and is now the head chef at Raymond Blanc’s restaurant in Oxford.
“Studying at Cornwall College was immensely enjoyable, the tutors have great knowledge and understanding of the industry, while making it fun to learn and encouraging the development of further skills. The Level 2 and 3 diplomas gave me the platform and basic foundations to explore the culinary area. After hard work, grit and determination I am now the head chef of Le Manoir and work side by side with Raymond Blanc; we hold two Michelin Stars and have done for 35 years. The diplomas will give you confidence and invaluable experience, providing you with a great foundation. If you wish to join the catering industry my advice is to work hard, commit yourself to your employer, be honest with yourself and use your passion to inspire others around you.”
*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.