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Level: 1

Location: The RoundHouse

Years: 1

Weeks: 6

Hours: 3.00

Start: Roll On Roll Off - Contact Us

Days / Times: Contact Us

Interview: Y

Course Summary

This is an exciting bespoke cooking course which will be personalised to meet your requirements. Whether you want to learn something new or fill a skills gap for work or home, this course is ideal - and you can impress your family, friends or work colleagues with your new skills.


Entry requirements


Course Content

This innovative bespoke course will run over six weeks - one afternoon a week.

You will be cooking dishes of your choice in our modern kitchens with the support of our qualified chef.

Whether you want to enhance your skills in pastry, bread making, desserts, pasta or any other dishes, the choice is yours.

You will be able to purchase the dishes made at a very reasonable cost.

How will I be assessed?


Are there any additional costs or specialist equipment required?

Strong closed-in shoes will be required.

Aprons and hats will be provided.

What can I do after this course?

You could progress to a Level 1 qualification in Food Preparation and Cooking or to one of our 12-week courses.




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*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

About the Roundhouse »

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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