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About The Course
16 week qualification course of modern culinary arts at advanced level. This programme combines both Bronze, Silver, and Gold modules. An internationally recognised qualification at the highest professional level.
There are 160+ professional foundation recipes on this course, here are 30;
- Trout tartare, apple, caviar, buttermilk split-dressing
- Garganelli sepia, salt fish, vanilla foam
- Meat fruit with brioche
- Game rillette, prunes and potato bread
- Gilthead bream, fricassee, red wine jus
- Galantine of guinea fowl, burnt leeks and curry
- Mille-feuille of blackcurrant parfait with pears
- White chocolate apple, creameux
- Jaffa Patisserie, mirror glaze and chocolate ruffles
- 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
- 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
- Lacto fermented products
- WhitePepper Gold Diploma in Professional Culinary Arts
- CTH Level 4 Diploma in Professional Culinary Arts
- QAN 603/3601/8
- RQF Level 4, in England
- QCF 84 credits, regulated by Ofqual
- RoSPA Level 2 Food Hygiene for Catering (CPD Certified)
- RoSPA Food Allergy Awareness Training (CPD Certified)
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.
