You will need to have achieved a pass in a relevant Level 2 qualification. GCSE grade 4 or above in English Language or Maths.
Entry requirements
Why choose this course?
Train in professional kitchens and live restaurant settings, guided by industry-experienced chefs. Build advanced culinary techniques and menu development skills that prepare you for senior kitchen roles or further study in hospitality management. Assessment mirrors real service, building confidence and employability.
Further information
Ambitious aspiring chefs who’ve completed Level 2 or gained strong industry experience and want to progress to senior kitchen roles. Ideal for learners ready to refine techniques, lead small teams and apply creativity in a fast-paced, professional environment.
- Advanced prep: meat, fish, pastry
- Food safety & allergen control
- Live service in training restaurant
- Sauces, gastronomy, menu design
- Supervision & team leadership
Progress to Level 3/HE study or step into roles such as chef de partie and beyond. Strong foundation for routes into sous/head chef roles or hospitality management, supported by City & Guilds-recognised skills valued by employers.
Hands-on workshops in industry kitchens and live fine-dining service, supported by classroom theory. You’ll complete practical observations, synoptic tasks and coursework reflecting real kitchen operations. Final outcomes are graded Pass/Merit/Distinction.
Kit and uniform (£300) for new applications. Progressing students will re-new their skull cap and neckerchief