Game Seminar - CCCG
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Game Seminar

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Start Date: 14 January 2025
Attendance: Part Time
Location: Victoria Centre
Most suitable for: Adults
Duration: 4 Days
Level: Entry Level
Time of day: Daytime

ABOUT THE COURSE

The game seminar is for enthusiasts and professionals to enhance their knowledge of the furred and feathered game.

WHAT WILL I STUDY?

A comprehensive understanding of small furred game, feathered game and species of deer. Undertsnading the animal husbandary, preperation and cookery techniques.

WHAT WILL I NEED?

No entry requirements. 

HOW WILL I BE ASSESSED?

No assessment requirements.

WHAT WILL IT COST?

Adults - Entry Level, Level 1 and Level 2


If you will be aged 19+ on 31st August prior to the start date of your course, up to Level 2, then your study with us will be free. You must have lived for 3 years within the EU/EEA/UK prior to the start of your course, you must have lived in the UK before 1st January 2021 and you must have permission to live in the UK for at least 12 months from the first day of learning. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Cost: £115 per person, including three course game lunch. There is a 10% discount for groups of 5 or more

WHAT CAN I DO AFTER?

For enthusiasts and professionals seeking to improve their knowledge and use this to further their careers within professional kitchens.

MEET SOME OF THE TEACHERS

Jose Souto

Following his college years, Chef Souto ventured abroad to Spain, gaining invaluable international experience. Upon returning, he dedicated over 11 years to the House of Commons (HOC), where he ascended the ranks to become a Senior Chef De Partie and acting Sous Chef, playing a pivotal role in various HOC restaurants, including the opening of the new Portcullis House.

During his tenure at the Commons, he worked at some of London's finest establishments, including Le Meridien, Mossimans, The Ritz, the Intercontinental Park Lane, and The Savoy. His commitment to culinary excellence is evident through his membership in The Disciples of Escoffier and his status as a Fellow of the Craft Guild of Chefs, where he meticulously compiles and writes the Guild's Graduate Awards. In 2022, he received the Guild's prestigious Gold award, followed by the "Chef Lecturer of the Year" award from The Craft Guild of Chefs later that year.

In addition to his illustrious career, he is a celebrated author, with two award-winning and bestselling books dedicated to his speciality: Venison and Game.

  • Venison, The Game Larder
  • Feathers: The Game Larder

He is also in the process of penning his third instalment, Fur: The Game Larder.

Chef Souto's remarkable culinary journey led him to Westminster Kingsway College where he manages the Butchery section (meat, poultry, game, and fish procurement). His influence extends beyond the kitchen, as he participated in and organised numerous culinary competitions, including a remarkable eight-year stint as a judge at the HRC show.


The teachers listed may change, these shown are an example of the teachers who teach on these programmes.

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