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Level: 2

Location: The RoundHouse

Years: 1

Weeks: 12

Hours: 5.00

Start: Roll On Roll Off - Contact Us

Days / Times: Contact Us

Tuition (£): 0.00*

Interview: Y

Course Summary

Learn new skills or improve your current cooking skills - without the stress of an exam.

There is a nationwide shortage of chefs and a wide variety of jobs available, so this course can help you enhance your job prospects.

You will improve your current cooking skills in our modern kitchens with the help of our experienced chefs - and impress your family, friends or employer with your abilities. The course could also be your stepping stone to securing a role in catering - a profession where jobs are on the increase.

It is a 12-week course where you will cook a variety of dishes and further increase your knowledge and skills in preparation and cooking, health and safety, knife skills, working as a team and a variety of other areas.

If you are currently in work, you can choose your days to tie in with your work schedule.

Entry requirements

You should be over 19 years of age.

Course Content

This is a practical-based, hands-on course where you will cover a wide variety of topics to help you further your career or find employment within catering.

Below are some of the areas you will cover:

  • Food Safety
  • Health and Safety
  • Team Work
  • Knife Skills
  • Preparing and cooking a wide variety of dishes such as meat, fish, poultry, sauces, vegetable dishes, desserts and pastry.

How will I be assessed?

Our experienced chef will be there to support you.

Are there any additional costs or specialist equipment required?

The only cost will be chef's clothes. We can discuss with you where to purchase the clothing and the cost will be approximately £40.

You can also purchase the dishes you make at a very reasonable cost.

What can I do after this course?

Further Study

You could consider the Level 2 Food Production and Cooking or Professional Cookery one-year courses.

Careers

You could advance your career working within catering.

 

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 Roundhouse Campus

About the Roundhouse »

Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler.
Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August. Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering.
Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments.
In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work.
He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.


Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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