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.
A part time level 2 course for professional chefs in which students will build on their basic skills gained on a previous level 1 course or during employment to reach the next level of competence which can enhance their job prospects with current employers or make them more attractive for future employers.
The course is held over a 6 hour period, one day a week in which you will receive tuition through a realistic practical environment, in the colleges very own Taste Restaurant through evening events which you will plan for by creating menus. Theory will be conducted in dedicated computer room using the college system, where you will also update your portfolio on a regular basis.
The level 1 professional cookery Certificate The Culinary skills Certificate Individuals holding a similar qualification as the above. Individuals who currently holds a position within a catering establishment which will allow them to practice the skills they will use on the course for modern day kitchen. Internal progression students from level 1
For this course you will be assessed by continual practical assessment, and completing multiple choice questions for each of the 10-15 units selected by the assessor.
You will be required to put together and build a portfolio based on gathering evidence of your learning from assessments with pictures .
This can be carried out whilst working in TASTE production kitchen, which is the Colleges own restaurant, where you will take part in preparing and cooking food for paying guests.
Course Description: Unit 101 - Maintain a safe, hygienic and secure working environment Unit 102 - Maintain, handle and clean knives Unit 104 - Work effectively as part of a hospitality team Unit 203 - Maintain food safety when preparing, storing and cooking food Unit 222 - Prepare and cook meat for basic dishes Unit 223 - Prepare and cook poultry for basic dishes Unit 226 - Prepare and cook vegetable for basic dishes Unit 236 - Prepare, cook and finish basic hot sauces Unit 237 - Prepare, cook and finish basic soups Unit 239 - Prepare, cook and finish basic rice dishes Unit 240 - Prepare, cook and finish basic pasta dishes
Possible promotion at your place of work Apply for a more rewarding, challenging employment as you have gained more experience and confidence in the kitchen Progress onto the Level 3 Professional Chefs qualification Work as a Chef de partie earning in the region of £12,000-£16,000 with a progression to a Sous Chef or Head Chef earning £25,000-£30,000pa. Employment as a trainee commis chef Advanced Apprenticeship
The course study programme falls in two parts; Theory and Practical. In practical sessions you will be working in the Colleges own Taste production kitchen making your work available to Taste Restaurants guests dining in the evening on specially arranged evenings. When not taking part with these nights you will be completing workshops in which you will practice and develop your skills. You will be able to take pictures of your dishes as evidence for your portfolio.
Theory, falls into three parts:
Firstly, while you will located in a well maintained computer room you will receive information via the college system on which we will discuss, analyze, and question methods and procedures used on your course to help you assimilate the idea behind such procedures and methods used on the course.
Secondly, you will be required to complete online multiple choice questions for each unit, gaining 100% completion, following tuition.
Thirdly, you will update your portfolio and evidence logbook with your evidence of work based on your pictures.