About The Course
8 week qualification course of modern culinary arts, starting at foundation then concluding at intermediate level. This programme combines both Bronze and Silver modules. An internationally recognised professional qualification at level 3.
There are 130+ recipes on this course, here are 20;
- Gnocchi with red pepper Romesco sauce
- Spanish onion tarte tatin, whipped cheese and thyme
- Sourdough, baguette, fougasse
- Ham Hock terrine with pink pickled quail eggs
- Crab bisque and beignets
- Wood pigeon, butternut risotto and salsify
- Venison Wellington, carrot puree and vegetable demi-glace
- Sour apple choux with butterscotch mousseline
- Calvados baba, poached apples and crisps
- Blackcurrant soufflé, brown toast ice cream
- Soufflé with cauliflower, turmeric and mustard
- Watercress and spinach velouté, poached duck egg
- Plaice en papillote
- Fresh Pappardelle with crustacean sauce, sea vegetables
- Pork Schnitzel, burnt apple ketchup, celeriac remoulade
- Lamb rack, sourdough herb crust, black garlic ketchup
- Pain Perdu, burnt oranges and honeycomb
- Rhubarb and coconut tart with espuma custard
- Chocolate teardrops, vegan chocolate mousse
- Panna cotta, poached fruits, streusel crumb
- WhitePepper Silver Certificate in Professional Cookery
- CTH Level 3 Certificate in Professional Cookery
- QAN 601/8362/7
- RQF Level 3, in England
- QCF 25 credits, regulated by Ofqual
- RoSPA Level 2 Food Hygiene for Catering (CPD Certified)
- RoSPA Food Allergy Awareness Training (CPD Certified)
| Payment Options | Costs |
|---|---|
| Option 1: Deposit + balance 10 weeks before start date | £500 + £7,500 |
| Option 2: Train Now, Pay Later | Pay by instalments (*subject to T&Cs) |
We invite you to join us for an in-person appointment (or via video call remotely), to see our facilities and training kitchen. You’ll get a sense of the atmosphere, how the academy runs day-to-day, meet the WhitePepper team and the current student cohort.
