Advanced Professional Cookery (Kitchen & Larder)

This part-time course in Advanced Professional Cookery (Kitchen & Larder) is designed for individuals who have completed a Level 2 qualification in hospitality and catering. It is ideal for those with industry experience seeking formal qualifications to advance their careers. The program runs from September 2026 to July 2027, with classes held one evening per week, making it suitable for working professionals.

The curriculum covers advanced kitchen skills, supervisory management, and resource management. Students will engage in both practical and theoretical assessments, ensuring they develop the necessary competencies for the hospitality industry. The program also includes opportunities to participate in competitions and gain hands-on experience in the Flagship Restaurant.

Graduates of this program can pursue various roles in the hospitality sector, including positions such as Sous Chef, Kitchen Manager, and Catering Supervisor. The skills acquired are transferable across different areas of the industry, allowing for diverse career pathways. Successful completion may also lead to further studies in higher education programs related to Management or Hospitality and Catering.