Advanced Escoffier Grand Diploma

The Advanced Escoffier Grand Diploma has been designed to offer you a flexible, bespoke mix of education. This allows you the flexibility to create your own practical based culinary programmes, as well as completing a Westminster Kitchen Finance Certificate, a Level 2 RSPH Food Safety in Catering Certificate and Level 3 City & Guilds in Food Preparation and Cookery Supervision Certificate.

Advanced Diploma

The course is divided into two stages:

  • Stage 1 begins with The Royal Society of Public Health Level 2 Food Safety Certificate. This is immediately followed by the hands-on practical experience in professional training kitchens via three chosen certificated six week modules in patisserie and/or savoury education, as well as a theoretical workshop on kitchen finance.
  • Stage 2 focuses on the City and Guilds Level 3 IVQ Advanced Diploma in Food Preparation and Cookery Supervision (8065-04). These sessions are a combination of classroom based work, practical kitchen development, plus event planning and work experience in top establishments in London.

You can select three practical modules from the six on offer, all of which aim to provide you with a comprehensive foundation in the art of either patisserie and/or savoury cooking, all delivered at a maximum student to teacher ratio of 12:1.

Starting: 21 February 2020   
Ending: 23 December 2020
Duration: 48 weeks

Stage 1
RSPH Level 2 and three practical modules

ModuleCourse NameDaysTimesDurationDates
RSPHFood Safety Level 2Mon-Tues09.00-17.00Over 2 days21 Feb 20
Module ABreads and ViennoiserieMon-Thurs08.30-14.3024 days (6 weeks)28 Feb 2020
Module BPasta, Rice & Seasonal VegetablesMon-Thurs08.30-14.3024 days (6 weeks)28 Feb 2020
Easter Break – 6 April – 13 April 2020
Module CPastes, Tarts, Pies & QuichesMon-Thurs08.30-14.3024 days (6 weeks)14 Apr 2020
Module DNose to Tail, Meat, Game & PoultryMon-Thurs08.30-14.3024 days (6 weeks)14 Apr 2020
Half Term – 25 May – 29 May 2020
Module EHot & Cold Desserts Mon-Thurs08.30-14.3024 days (6 weeks)1 Jun 20
Module FFish, Shellfish and SustainabilityMon-Thurs08.30-14.3024 days (6 weeks)1 Jun 20

Stage 2
City & Guilds 3 IVQ Advanced Diploma in Food Preparation and Cookery Supervision (8065-04)

UnitCourse NameTimesDates
Unit 307Menu-Planning & Catering09.30-15.3013 Jul 20
Unit 303Supervise Staff Training09.30-15.3027 Jul 20
Unit 305Food Safety Supervision09.30-15.303 Aug 20 
Summer Break – 10 August – 21 August 2020
Unit 308Global Influences on Eating/Drinking08.00-18.3024 Aug 20
Unit 309Supervise Food Production09.30-15.301 Sep 20
CombinedUnit Assessments09.30-15.307 Sep 20
Unit 306Resource Management09.30-15.3028 Sep 20
Half Term – 26 October – 30 October 2020 
PlacementsIndustry Work PlacementsEarly/Late Shifts2 Nov 20 – 23 Dec 20

Course Fees

One full payment of £16,950 on registration, prior to starting the programme (This includes uniforms, knives/utensils).

There is an additional cost per student for the European trip in the “Global Influences on Eating & Drinking” unit. This is estimated at £400-£600. This will be taken on completion of booking the trip.

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