Food culture is thriving and restaurants are hungry to hire people with the right skills for their kitchens. If you love food, we can help you choose the best way to get your career cooking - whether you picture yourself as a chef, a caterer or owning your own restaurant one day.
Getting started is simple. Just share a few details and we’ll help you decide which Cookery course is for you.
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They’ll help you choose the best course for you
Our next course is starting soon, so hit the button above to share your info and we’ll get things underway.
Many of our Cookery courses are totally free or funded
We can guide you through how this works and help you choose the best option.
I love meeting new people, and being part of a team environment, particularly while studying something I’m truly passionate about.
Patrick Taylor, Head Chef at Abbey Bar and Kitchen.
Certificate in Cookery (Level 3 & 4)
This programme gives you all the basic skills you’ll need to be successful in the booming service sector industry. You will gain skills to provide great customer service in a variety of industries – hospitality, retail, cookery, travel and tourism. You will also gain some practical skills such as food and beverage service, presenting products and services to maximise sales, and handling customer enquiries.
This intermediate-level programme really helps to build on your cookery skill set. You’ll learn about a wide range of cookery techniques and disciplines, and gain confidence working in a commercial kitchen environment.
If you want to be a professional chef at the top of your field, look no further. Our diploma gives you the skills, knowledge and experience you’ll need to succeed in today’s kitchens. Specialise in either patisserie or gastronomy and gain invaluable work experience during your full-time 600 hour internship.
This two-year course covers the advanced cookery knowledge and skills required for progression as a chef in the hospitality industry. In addition to kitchen management skills, students graduate with advanced skills in either applied cookery or patisserie.