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.
| 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 |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Knife maintenance & basic sharpening | |||
| Fundamental cuts | |||
| Sharpening (advanced) | |||
| Knife precision | |||
| Knife speed |
| 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 |
| 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 |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Purchasing points | |||
| Descaling | |||
| Filleting | |||
| Cooking live crab | |||
| Cooking whole fish | |||
| Lobster | |||
| Curing fish | |||
| Ceviche |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Introduction to fresh pasta | |||
| Complex fresh pasta | |||
| Advanced fresh pasta |
| Level 4 Gold | Level 3 Silver | Level 2 Bronze | |
|---|---|---|---|
| Foundation pastry | |||
| Complex pastry | |||
| Advanced pastry | |||
| Viennoiserie |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Introduction to plant based | |||
| Use of alternative ingredients | |||
| Advanced plant based | |||
| Fermentation |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Foundation yeast products | |||
| International breads | |||
| Enriched doughs | |||
| Wild yeast and sourdough products |
| 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 |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Cheesemaking | |||
| Sipologist (wine workshop, tasting and pairing) | |||
| Cooking over fire/charcoal | |||
| Sushi | |||
| Thai cookery |
| 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) |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Seasonality of ingredients | |||
| Food provenance | |||
| Sustainability | |||
| Nutrition |
| 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 |
| 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 |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Graduate ceremony & lunch | |||
| Framed certificate & medal | |||
| Top Chef Award |
| Gold Level 4 | Silver Level 3 | Bronze Level 2 | |
|---|---|---|---|
| Course Finance (student loan) | |||
| Scholarship & Bursary Opportunities |
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