The Culinary Skills qualifications are for anyone who wants to work as a chef in the catering and hospitality sector.
Building on any culinary skills you already have to refine and achieve the industry standard, even if you have come straight from school. This course will aid you with the skills and knowledge to advance your know-how of classical and modern cooking techniques.
Units you may study include:
- Investigating the hospitality and catering industry
- Food safety in catering
- Healthier foods and special diets
- Preparing and cooking stocks, soups and sauces
- Preparation and cooking of fruit and vegetables
- Preparation and cooking of meat, offal, poultry, fish and shellfish
- Preparation and cooking of rice pasta, grains and egg dishes
- Producing hot and cold desserts, puddings, biscuit, cake and sponge products
- Producing paste products
- Preparation and cooking of fermented dough
60% Assessment through practical skills assessments.
40% Assessment of theory through short answer questioning assessments.
4 GCSEs at grade 3 or higher, preferred if at least grade 4 for Maths or English.
Progress onto either the higher Level 2 Diploma in Professional Cookery, or the Level 3 Dip0loma in Advanced Professional Cookery.
Financial Support
Depending on your situation, you may be able to access a range of financial support available.
Course Fees
UK
We do not currently have fee information available for this course. Please contact us for further information.
Apply or enquire about this course
Please use the following links to make an application or enquiry about this course.