Course Overview
The Culinary Arts course is designed for you if you want to begin your journey into the hospitality and catering industry and develop strong practical skills in a professional kitchen environment. You’ll be taught by experienced industry professionals who will support and challenge you to develop your confidence, technique and professionalism.
The course focuses on building a solid foundation in culinary principles and practices. You’ll learn how to prepare and cook a wide range of dishes, developing your understanding of ingredients, methods and presentation. Areas of study include working with meat, offal, fish, sauces and pastry, alongside essential kitchen skills and safe working practices.
You’ll complete two qualifications as part of the programme. One focuses on developing your practical culinary skills in the kitchen, while the second is a food service qualification delivered in the college’s training restaurant, Bilocca. This gives you valuable front-of-house and customer service experience, helping you understand how professional kitchens and restaurants operate together.
Entry Requirements:
4 x GCSEs at grade 3(D) or above, or Level 1 Subject Qualification
Course Highlights
Course Units
• Practical culinary skills
• Food preparation and cooking techniques
• Meat, fish, sauces and pastry preparation
• Kitchen safety and professional practice
• Food service and customer experience
• Working in a professional restaurant environment
Course Breakdown
Course Structure
This is a full-time programme combining practical kitchen sessions, classroom-based learning and restaurant service experience. Teaching is designed to reflect real industry standards and working practices.
Progression & Next Steps
On successful completion, you can progress into employment within restaurants, hotels, catering businesses or hospitality venues, or move on to further training and higher-level culinary or hospitality qualifications.