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

Culinary Skills - Sauces

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

Culinary Skills - Pasta

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

Culinary Skills - Pastry

Level 4 GoldLevel 3 SilverLevel 2 Bronze
Foundation pastry
Complex pastry
Advanced pastry
Viennoiserie

Culinary Skills - Plant based

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

Culinary Skills - Doughs

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

Culinary Skills - Baking

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

Field Trips

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

Commercial Experience & Insight

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

Extras

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

Financial Support

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

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