This course combines the CTH Diploma in Professional Culinary Arts, and CTH Advanced Diploma in Culinary and Hospitality Management. Both components have been carefully developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy.
Students are provided with an excellent advanced set of skills in food preparation in a professional environment – a perfect first step to a rewarding culinary career. A career as a professional chef is challenging but also immensely rewarding. This programme is for those with ambitions to become a professional chef and for those who would like a career in food. The programme develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations and appropriate theory sessions. Students also put their knowledge into practice through an industry placement in a working restaurant kitchen and front of house environment.
On completion, students will be ready to run a hospitality business. They will understand the legal obligations, accounting procedures, health and safety (including food safety) and how an à la carte kitchen works. They will also be trained in etiquette, and will gain exposure to other aspects such as serving customers, food preparation, running the bar and producing year-end accounts.
Hands-on experience: Four industry placements over the two-year time period are incorporated to give students first-hand experience and, at the same time, the opportunity to put their theoretical knowledge into practice.
This course is ideal for: Students who wish to successfully enter the industry as an entry-level Demi-Chef de Partie (assistant section chef) or Commis Chef (apprentice chef). Some supervisory functions and operational responsibilities are assigned to this level of chef.