An introduction to techniques of advanced cookery. The course covers a wide range of advanced classical and modern specialism skills in meat, poultry and game, fish and shellfish, vegetable and vegetarian dishes, along with patisserie, fermented desserts, petit fours and decorative products. Other units include supervising for hygiene, health and safety, supervisory skills, gastronomy and food culture, and product development. You can build on skills acquired at College or in the workplace and apply them to current trends in the industry. This programme comprises 74 credits.

Foundation Degree in Hospitality Management or Culinary Arts Junior supervisory positions within good quality restaurants, hotels, contract/industrial catering where a high level of skill is required.