About The Course
5 weeks of modern culinary arts at intermediate professional level. This is the final module when completing the Level 3 Professional Certificate, or the penultimate module when working towards Level 4 Diploma.
There are 70+ intermediate recipes on this course, here are 10;
- 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
Independent culinary training at intermediate level or as the penultimate skills module towards Level 4 Diploma.
| Payment Options | Costs |
|---|---|
| Option 1: Deposit + balance 10 weeks before start date | £500 + £4,500 |
| 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.
