Fees indicated are based on the current year (August 2016 to July 2017) and are subject to change next year.
Our further education courses (Entry to Level 3) are usually free if you are 16-18 years old. Depending on your circumstances, you may be eligible for financial support to help with other costs associated with your course such as course materials and travel.
If you are aged 19 or over you may be required to pay fees.
If you are enrolling onto a Level 3 or 4 course and are over 19 years of age the fees may be higher and you will be required to take out an Advanced Learning Loan, please see the guide to fees for more information.
International students will be required to pay the full International course fee.
For more information, see our guide to fees.
The level 3 professional cookery course is ideal for those chefs who already have a level 2 qualification or already work in the hospitality industry. They can then choose to continue the development of their skills and knowledge to enable them to progress in their career. This course will give you the skills to achieve your potential within the hospitality industry.
Students joining this programme are required to purchase a uniform and basic set of equipment. To help keep costs to a minimum, these items are available to buy through Catering Department. If you have any concerns regarding the cost of the uniform, please discuss this at your interview as we may be able to help meet some of the expense.
Full Level 2 Professional Cookery alongside a tutor's reference, at least 85% attendance and Functional Skills English and Maths at Level 1.
Students who 16-18 without a grade A-C in GCSE in English and Maths will take this as part of their programme of study.
You will also need to get a minimum of Entry 3 on the College initial online assessment for English and maths.
You should also have a good level of written and spoken English as you will be building a portfolio of evidence and completing on-line tests and/or assignments.
A Foundation Degree in Culinary Arts Work full time in the industry as a Sous Chef, Senior Chef de Partie or as a Head Chef
You will work in dedicated kitchens (pastry and production) developing your skills for both kitchen and pastry sections, you will practical assessments and short answer papers to test your understanding of the different preparation and cooking methods for both kitchen and pastry sections.