If you have a passion for cooking or want to ensure that customers receive the very best in front of house service then join the best catering college in the South West. As a nationally recognised Centre of Excellence in three disciplines, an AA Highly Commended College Rosette winner, host of Academy Nathan Outlaw and industry partners including Jamie Oliver’s Fifteen Restaurant, River Cottage and the Eden Project there really is nowhere better to study catering and hospitality.
If you want to work in a fast-paced, action-packed and creative industry then look no further than a career in catering. The opportunities for career progression in this industry are some of the best. From commis chef to sous chef, all the way up to head chef, if you are willing to put in the hard work you could be running your own kitchen in a few years’ time.
You will start your catering studies on one of our Level 2 courses, and can choose to stay with us for three years. Which Level 2 course you join will depend on your GCSE results. From here you can then progress on to our Professional Cookery Diploma Level 3. Our specialist professional chef courses are available for those who would like to take their studies further and have the relevant Level 2 and 3 qualifications.
Share this course with someone you know...
You have just finished school and aren’t sure which area of the hospitality industry you would like to work in. The course offers the flexibility of working in the kitchen or front of house, with the potential to specialise at a later stage.
Two GCSEs at grade 4 in English and maths. GCSE catering would also be an advantage, but is not necessary.
A range of different topics including:
- Savoury products
- Desserts, cakes, biscuits and pastry products
- Beverage preparation
- Food and beverage service
- Tools and equipment used in food preparation and service
- Safe working practices for the hospitality industry
- Introduction to the hospitality industry
- The structure of professional kitchens and principles of working as a professional chef
- How knives, tools and equipment are used in professional kitchens
The cooking methods you will learn during this course include boiling, poaching, steaming, stewing, braising, baking, roasting, grilling, deep frying, shallow frying and cold food preparation.
Alongside this qualification you will also study the Food & Beverage Certificate Level 2.
To be assessed throughout your course through assignments, projects and practical examinations.
Learning the techniques you will need to work as a senior chef.
Professional Cookery Advanced Diploma Level 3, a Level 3 apprenticeship, or employment as a kitchen, catering, food or beverage assistant.
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.