Our Grand Escoffier Diploma course has been carefully designed to provide you with some of the most sought-after and contemporary skills for industry. The programme is delivered by our expert chef lecturers at a ratio of 12:1 and runs twice in any one academic year, so you will have the choice of starting in either September or February.
Studying with one of the most renowned hospitality and culinary arts training schools in the UK will change the way you perceive food and develop the way you think about the concepts of agriculture, your understanding and appreciation of ethical sourcing, sustainability, provenance and seasonality.
Each course starts with the Royal Society of Public Health Level 2 Food Safety Certificate. This is then followed by intensive kitchen based modules which will equip you with the practical skills you need to work in a top kitchen. You will spend approximately 24 hours per week in the training kitchens and will also benefit from relevant talks from reputable industry figures as well as field trips, which include visits to iconic food markets, breeders and a foraging trip.
This practical course requires you to be physically present in our training kitchen; therefore, we are unable to offer this in a blended learning model. We may need to postpone delivery where Government guidelines in relation to COVID-19 change, or where risks to our staff and students are assessed as having increased.
You will start the course with:
You must then choose and complete at least three of the below modules:
You will need:
International students will require an appropriate visa ('leave to remain permission') such as the Youth Mobility Scheme visa, or a visitor visa.
All applicants must have an initial assessment and interview to confirm that the course is suitable for them.
Course textbooks are not included in the course fees. You should allow approximately £35.99 each for the two textbooks.
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