Catering & Hospitality
If you want to develop your existing cooking skills enhancing your practical techniques in butchery and fish preparation and want to learn how to cook complex dishes, then our level 3 kitchen larder course is for you. If you dream of working in a commercial kitchen which could include a Michelin star restaurant, this course is essential. As well as developing your practical skills, you will also receive expert tuition in nutrition, management and supervisory skills, food storage and kitchen safety.
You’ll also be part of one of the best catering college’s in the UK with three Centre’s of Excellence and the only catering college to have two commercial restaurants both awarded AA college Rosettes, not to mention our very popular Academy Nathan Outlaw, where you have the opportunity to join his masterclasses and be taught from the two star Michelin chef himself. We also provide training and partner with many household names including; Jamie Oliver’s Fifteen, The Eden Project, River Cottage and more, giving you industry connections to help boost your career.
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You wish to develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes.
four GCSEs at grade C or 4, including English and mathematics, a Level 2 qualification in Professional Cookery or equivalent, or experience in the catering industry.
From a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
To be assessed throughout your course through assignments, projects and practical examinations.
That whatever your passion, or specialism, we will help hone your talents and bring out the gastronomist in you, with a number of culinary and food foraging trips, restaurant visits and the organisation of a Gastronomy Fair.
Employment or university study such as our FdA Hospitality & Tourism Management.
Sophie Budd Owner of Taste Budds Cooking Studio, Australia
Cornwall College was a turning point in my life! My lecturers were awesome and I had such a good time. They opened doors for me and encouraged me to push myself and boy, has it paid off.
Mark Devonshire Chef Lecturer
After having spent over a decade working for Rick Stein at the Seafood Restaurant in Padstow, Mark took on the role as senior tutor at the Padstow Seafood School, further developing his teaching and management skills. He took these to the next level when he set up a cookery school in Worcester on a working farm at Eckington Manor; however, after working away for a time, the pull of Cornwall became too much and Mark returned to join the chef lecturing team at Cornwall College.
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.