Skills Bootcamp in Hospitality and Catering Principles: Chef - Level 3

This course runs twice per year, starting in April and November.

You will be notified of the next available start date once you have submitted your application.

There are no formal entry requirements for this course, but an interest in the hospitality and catering industry is expected.

A relevant Level 2 qualification or industrial experience would be beneficial but not essential.

Upon successful completion of this course you will achieve CGLI - Level 3 Hospitality and Catering Principles: Chef.

You will also achieve Level 2 Food Safety in Catering.

• Development of working relationships in hospitality
• Health, safety and security in the hospitality working environment
• Food safety in catering
• Preparation, cooking and finishing of fish dishes
• Preparation, cooking and finishing of meat dishes
• Preparation, cooking and finishing of poultry dishes
• Preparation, cooking and finishing of vegetable dishes
• Preparation, cooking and finishing of hot sauces
• Principles of preparing cooking and finishing of fresh pasta dishes.

• Practical classes in Real Working Environments
• Group activities
• Private study
• Demonstrations.

• Practicals
• Portfolio of work
• Short internal tests.

This course will be enriched with guest speakers, masterclasses and visits to local business and suppliers.

Upon successful completion of this course, you could progress onto an apprenticeship or employment within the hospitality industry.

• Self-referral: FREE*
• Employer referral: Large employer contribution of 30%
  at £884 per person, SME employer contribution of 10%
  at £295 per person**

*Free to anyone with a North East postcode eligible to study in the UK and not referred by an employer. 

**Definition of an SME is an employer with less than 250 employees, a turnover of less than £25m and have less than 25% shares owned by another company.