This study programme is designed to build on existing culinary skills that you will already have at developed at level 2 and will involve you in active and busy production kitchens in our fantastic facilities. You will develop a range of specialist craft and supervisory techniques essential to the working life of a chef at this level and will develop creative dishes to industry standards. You should be a good team player and have a passion for food. Throughout the training you will collect observational evidence and use underpinning knowledge to build a portfolio of evidence that demonstrates your competent skills. You will be able to find employment in your specified choice of hospitality venues such as fine dining restaurants, bistros and cafes.
GCSE English and/or maths
A relevant vocational qualification at level 2 and English/Maths at GCSE grade D or grade 3, or above
You will prepare, cook and serve advanced dishes in a real industry kitchen that serves customers exciting food in our 100 seat restaurant. You will prepare and cook complex fish, meat, and poultry as well as canapes. as an additional specialist unit. Get the chance to work with top chefs and style your food for functions and events! Compete in Regional and National competitions to develop skills.
Senior positions in the Hospitality industry as Chef de Partie or Sous Chef, in Restaurants, Hotels or fine dining venues in the corporate industry; or you could use your skills to travel and work in the developing event and leisure sector. Students may progress to University to study a Foundation degree in Culinary Art.
No tuition fees are payable for students aged 16 – 18 on 31 August 2017.
For all students aged 19+ please visit our website www.suffolk.ac.uk.
Details regarding fee remission and Advanced Learning Loans can also be found at the above website.
Approximately £205 for uniform/kit and £40 for trips/materials
“My mum and dad suggested joining the Navy and that’s what I aim to do – but only once I have the experience of working in a busy kitchen.
“If I worked in a restaurant, I would be in the same place every day. But the Navy offers me a chance to travel and see the world, which would be great.
“Working in the kitchen at Isaacs on work experience really gave me a feel of how a professional kitchen is run. It was hard work but very enjoyable.
“The course itself has been great, too. The teachers are so supportive and have helped me lots.
“Being at the College has given me lots of self-confidence – especially when people tell me something I have cooked is really good.”