Syllabus Overview

View the highlights from our comprehensive curriculum to find the training course which is best suited to your personal development and career goals.

Professional Practices

Gold Level 4 Silver Level 3 Bronze Level 2
Food hygiene & safety
Kitchen organisation
How to plate-up
Food allergy awareness
Kitchen confidence
Improving your pallet
Presentation techniques
Advanced garnishes
Commercial confidence
Tackling dietary requirements

Professional Skills - Knife Work

Gold Level 4 Silver Level 3 Bronze Level 2
Knife maintenance & basic sharpening
Fundamental cuts
Sharpening (advanced)
Knife precision
Knife speed

Culinary Skills - Sauces

Gold Level 4 Silver Level 3 Bronze Level 2
Cold emulsifications
Classical sauces
Reduction sauces
Warm emulsifications
Beurre blanc
Derivative sauces
Advanced emulsifications
Foams
Gels
Compound sauces
Molecular garnishes

Culinary Skills - Meat

Gold Level 4 Silver Level 3 Bronze Level 2
Foundation butchery
Purchasing points
Lamb
Whole chicken
Pork
Whole duck
British game
Beef
Ham
Terrine, pate, forcemeat
Advanced butchery
Ballotine/Dodine terrine
Offal
Sous-vide cookery

Culinary Skills - Fish & Shellfish

Gold Level 4 Silver Level 3 Bronze Level 2
Purchasing points
Descaling
Filleting
Cooking live crab
Cooking whole fish
Lobster
Curing fish
Ceviche

Culinary Skills - Pasta

Gold Level 4 Silver Level 3 Bronze Level 2
Introduction to fresh pasta
Complex fresh pasta
Advanced fresh pasta

Culinary Skills - Pastry

Level 4 Gold Level 3 Silver Level 2 Bronze
Foundation pastry
Complex pastry
Advanced pastry
Viennoiserie

Culinary Skills - Plant based

Gold Level 4 Silver Level 3 Bronze Level 2
Introduction to plant based
Use of alternative ingredients
Advanced plant based
Fermentation

Culinary Skills - Doughs

Gold Level 4 Silver Level 3 Bronze Level 2
Foundation yeast products
International breads
Enriched doughs
Wild yeast and sourdough products

Culinary Skills - Baking

Level 4 Gold Level 3 Silver Level 2 Bronze
Cake making
Foundation desserts
Introduction to chocolate
Intermediate patisserie
Complex desserts
Gelatine
Caramel work
Chocolate decorations
Meringue (various)
Advanced desserts
Entremets
Mirror glaze
Confectionary
Petits fours

Masterclasses

Gold Level 4 Silver Level 3 Bronze Level 2
Cheesemaking
Sipologist (wine workshop, tasting and pairing)
Cooking over fire/charcoal
Sushi
Thai cookery

Field Trips

Gold Level 4 Silver Level 3 Bronze Level 2
Foraging in the New Forest
Jurassic Coast meats
Houghton Springs, Arctic Char
Watercress & Wasabi Company
Vineyard tour (English sparkling wine)

Culinary Theory

Gold Level 4 Silver Level 3 Bronze Level 2
Seasonality of ingredients
Food provenance
Sustainability
Nutrition

Commercial Experience & Insight

Gold Level 4 Silver Level 3 Bronze Level 2
Simple time plans
Foundation practical assessments
Pressurised time plans
Costing recipes
Intermediate practical assessments
Invention tests
Planning live events
Pop-up restaurants
Work placements/stages
Written assignments
Menu planning
Foodpreneurship workshops
Advanced practical assessments

Career Support

Gold Level 4 Silver Level 3 Bronze Level 2
Graduate references (tailored to individual)
Career (ideas) session
Career (support) session
Career (plan) session
Graduate placement assistance

Extras

Gold Level 4 Silver Level 3 Bronze Level 2
Graduate ceremony & lunch
Framed certificate & medal
Top Chef Award

Financial Support

Gold Level 4 Silver Level 3 Bronze Level 2
Course Finance (student loan)
Scholarship & Bursary Opportunities

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