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Course Image
Level: 0

Location: Ilkeston

Years: 1

Weeks: 2

Hours: 3.00

Start: 05/11/2019

Days / Times:

Tuition (£): 0.00*

Interview: N

Course Summary

Want to save money yet still make nutritious and tasty meals?

If so, come along to our sessions where our qualified chef will help you with menu planning on a budget to feed the family.


Entry requirements


Course Content

The first week will involve planning meals and costing these on a budget.

The second week will be held at The Roundhouse and involves cooking a nutritious main course and dessert.

The only expense to yourself will be your transport to Derby in the second week.

How will I be assessed?


Are there any additional costs or specialist equipment required?

You need containers to take your prepared food home.

Closed-in shoes should be worn while you are learning at the Roundhouse.

What can I do after this course?

You could consider our 12-week cookery course. 

Did you find the course information on this page useful?


* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Ilkeston Campus

About Ilkeston »

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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