This diploma develops essential culinary skills and knowledge to an applied level in a range of culinary disciplines, including fundamental cold larder, patisserie and bakery applications. Students will gain practical experience and increased capability in food and kitchen safety, nutrition, kitchen operations and planning, designing and costing menus, and preparation, production and presentation of cuisine. Year 1 is intended to give students an understanding and appreciation of the basic principles of catering for industry and to further develop skills in the preparation, cooking and service of food for work in hotels, cafes and restaurants. This programme has been structured to allow for a gradual build-up of knowledge over time providing more practice involving a broader range of skills with some supervisory responsibilities in a kitchen environment. This programme includes tutorial, work experience and self-directed learning. This qualification incorporates London City and Guilds qualifications.

Successful graduates are employed in hotels, restaurants, cafes, ski fields, lodges and resorts. Being a professional chef is not about being locked in a kitchen, it’s about a career that allows you to achieve professional and personal challenges and goals!