Diploma
During the course of this one-year programme you'll acquire the skills to confidently plan and produce a broad range of meat, poultry, fish and larder dishes, employing advanced preparation, cookery and presentation techniques. You'll also learn effective methods for planning and monitoring workflow, strategies for managing staff and operations to meet performance targets, and how to plan, develop and design dishes and menus.
To meet Health and Safety requirements, applicants must be physically able to undertake the practical components of the programme in an industry emulated environment.
This qualification will enable you to work as a senior chef in a range of professional kitchens.