This is a new fast-track full-time course ideal for 16-18 year old students wishing to train for a career as a professional chef or as a member of a professional restaurant team. The course has been developed with the help of our industry contacts and is supported by the Royal Academy of Culinary Arts and the Craft Guild of Chefs.
The course provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food trends.
The course covers a range of subjects, including:
- investigating the hospitality industry
- kitchen operations and costings
- generic hygiene,
- health and safety.
You will also undertake practical study, including:
- culinary skills
- preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry.
English and mathematics will be studied throughout the course students who have achieved English and /or maths to grade D will be studying GCSE in these subjects to achieve a higher grade.
This course is free for 16-18 years old home students.
Fees for home students 19+ years: £1,375
Fees for overseas students: £5,590
Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.
Our student welfare team can advise you on funding, including
- 16-18 bursary
- 19+ discretionary support
- 24+ Advanced Learning Loan
Find out more about funding options.
Please note fees are paid for each year of study unless otherwise stated. You will be required to re-enrol and pay fees at the beginning of each academic year. Fees may be subject to government regulations on fee increases. Future inflationary increases will be applied to each subsequent year of the course, subject to government regulations on fee increases.