This course offers you the chance to develop your skills further to become a specialist chef. The practical cooking element includes Larder, sauce, fish, meat and patisserie. Having been taught to produce a range of high-quality restaurant dishes, you will explore the movement of commodities from farm to fork and study in depth sustainability, nutrition, menu planning and costing. You will plan, manage and organise events at both the College and for external functions. You will be able to take part in high quality work experience placements with leading chefs in our onsite fine dining restaurant.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
