Foundation in Professional Cookery (6-week course) 19/08/24 – 27/09/24


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Our Foundation and Diploma courses are ideally suited for anyone who would like to become a chef, improve their kitchen skills or as part of their personal development . The diploma course requires a certain level of skill and efficiency to be able to master the advanced techniques you will be taught.

Whether you are following a lifelong passion or simply wish to gain an invaluable life skill, our 6-week Foundation in Professional Cookery will give you the core skills and training that you need to start working within a professional environment.  The course mainly consists of hands-on cookery in our kitchen, there are demonstrations from our expert chef/tutors and various written exercises to complete.

Running Monday – Friday, 10am – 4pm each of the six weeks

Training includes but is not limited to:

·        Basic Health & Hygiene training

·        Knife skills

·        Basic and enriched doughs

·        Pastry (short & sweet)

·        Soups, stocks & sauces

·        Preparing and cooking fish

·        Meat cookery

·        ‘Free from’ cooking

·        Set desserts

·        World cuisines

·        Breakfast dishes

·        Supplier & farm visits

·        Menu planning

·        Dish presentation

·        CV building workshop


This course makes up a half of our 12-week Diploma in Professional Cookery, which students are welcome to join following on from the foundation course, subject to places being available.


The course fee includes:

All equipment and ingredients required to complete the course dishes.

Our Chefs Essential Kit containing 2 sets of uniform and a knife roll

All of our students carry out REHIS Elementary Food Hygiene training to allow them to work legally within the industry, as well as a range of e-learning courses relevant to work in the hospitality industry.

You can reserve a place on this course by paying a non-refundable security deposit of £500, the balance is then payable in full, one month prior to course commencement date.


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