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.
21 September 2020 – 11 February 2021*
*Subject to change, due to the current COVID-19 outbreak
Students must choose and complete at least three of the below modules:
|RSPH Level 2||Introduction and Food Safety in Catering – Level 2||1 Week|
|Module 1||Pasta, Rice & Seasonal Vegetables||4 Weeks|
|Module 2||Nose to Tail, Meat, Game & Poultry||6 Weeks|
|Module 3||Fish, Shellfish and Sustainability||4 Weeks|
|Module 4||Hot & Cold Traditional British Puddings, Desserts and Bakery Products||4 Weeks|
Course textbooks are not included in the course fees. You should allow approximately £35.99 each for the two textbooks.