Grand Escoffier Diploma

This is our main Escoffier Diploma and as the course runs twice in any one academic year, you will have the choice of starting in either September or February.

Grand Diploma

Each course starts with the Royal Society of Public Health Level 2 Food Safety Certificate. This is then followed by the kitchen based modules. You must choose and complete a at least of three 6 week modules in either patisserie and/or culinary education to achieve the Grand Escoffier Diploma Certificate.

Upcoming Courses

Course Dates
21 February 2020 – 9 July 2020

Duration
21 – 24 weeks

Course Framework and Schedule

Students must choose and complete at least three of the below modules:

Framework

ModuleSubjects
RSPH Level 2Food Safety in CateringYes
Module ABreads and ViennoiserieA or B
Module BPasta, Rice & Seasonal Vegetables
Module CPastes, Tarts, Pies & QuichesC or D
Module DNose to Tail, Meat, Game & Poultry
Module EHot & Cold DessertsE or F
Module FFish, Shellfish and Sustainability

Schedule – February 2020

ModuleCourse NameDaysTimesDurationDates
RSPHFood Safety Level 2Mon-
Tues
09.00-17.00Over 2 days21 Feb 20
Module ABreads and ViennoiserieMon-Thurs08.30-14.3024 days (6 weeks)24 Feb 20
Module BPasta, Rice & Seasonal VegetablesMon-Thurs08.30-14.3024 days (6 weeks)24 Feb 20
Easter Break 6 – 13 April 2020    
Module CPastes, Tarts, Pies & QuichesMon-Thurs08.30-14.3024 days (6 weeks)14 Apr 20
Module DNose to Tail, Meat, Game & PoultryMon-Thurs08.30-14.3024 days (6 weeks)14 Apr 20
Half Term25 – 29 May 2020    
Module EHot & Cold Desserts Mon-Thurs08.30-14.3024 days (6 weeks)1 June 20
Module FFish, Shellfish and SustainabilityMon-Thurs08.30-14.3024 days (6 weeks)1 June 20
Grand Escoffier Diploma Concludes –  9 July 2020

Course Fees

  • Patisserie: One full payment of: £8490.00
    (RSPH L2; Modules A; C; E)
  • Culinary: One full payment of: £8840.00
    (RSPH L2; Modules B; D, F)

Fee Breakdown

  • RSPH Level 2 Food Safety Certificate – £65
  • Module A: Breads and Viennoiserie – £2650
  • Module B: Pasta, Rice and Seasonal Vegetable Dishes – £2650
  • Module C: Pastes, Tarts, Pies & Quiches – £2650
  • Module D: Nose to Tail, Meat Game & Poultry – £3000
  • Module E: Hot & Cold Desserts – £3000
  • Module F: Fish, Shellfish & Sustainability – £3000

Uniform, knives, utensils and course textbooks are not included in the course fee. You should allow approximately £650 for these essential items.

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