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.
You will study the following units and complete both practical assessments and short answer papers to test your understanding of the different cooking methods:
- 607 Prepare and cook food by boiling, poaching and steaming;
- 608 Prepare and cook food by stewing and braising;
- 609 Prepare and cook food baking, roasting and grilling;
- 610 Prepare and cook food by deep frying and shallow frying;
- 202 Food Safety in catering.
You will need to get a minimum of Entry 3 on the college initial on line assessment for English and maths. If you are 16-18 and do not have GCSE English and Maths A-C you will continue to study both at college. GCSE grade D will mean you are enrolled in GCSE classes, D or below you will be enrolled on Functional Skills classes.
Practical assessments for cooking units Completion of short answer questions to demonstrate your knowledge for cooking units
Level 2 Diploma in Professional Food and Beverage Service Level 2 Diploma in Culinary Skills
You will learn in dedicated classrooms at either Hammersmith or Southall Campus. Working in the training kitchens.