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The college is delivering teaching & learning online. We are still accepting online applications and will be carrying out interviews over the phone.

More Information

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Course Mode
Part-time
Level
2
Start Date
Enquire
Start / End Time
-
Duration
34 Weeks
End Date
-

Hospitality & Catering

"Kendal College, home to one of the most influential cooking courses in the country" - Jay Rayner

View course department

Course Overview

This course aims to upskill, inspire and develop chefs working in a professional kitchen.

Training will include hands-on learning within Kendal College's world class training kitchens, visits to award-winning hotels and restaurants, demonstrations from industry professionals and innovators of modern gastronomy. Your practical experience will enable you to develop a deeper understanding of the skills and techniques essential for all successful chefs.

Attending College one day per week, this course offers and excellent opportunity for those who wish to pursue a career in this rewarding, energetic and diverse global industry. It also provides a clear progression route to a Level 3 qualification in Professional Cookery.
The course will provide the best understanding and skills required for industry.

As a member of College's Lakes School of Hospitality and Business Management, you can expect to learn from leading figures in the industry and meet guest speakers on a wide range of topics including:
- Artisan bakery
- Taste tolerance and flavours of Cress and Micro Herbs
- Modern butchery and cooking methods
- Sustainable fish and fishmongers skills

You will develop skills in handling knives, soups, vegetable preparation, basic butchery, fish mongering, bread making, pastry, food presentation and create classical and contemporary dishes.

Learner's practical skills and expertise will be directly assessed in College by an experienced chef lecturer, following tuition and cooking demonstrations. Theoretical knowledge will be assessed through group work, whilst undergoing practical activity, portfolio building tasks.

To achieve this professional qualification all learners will be required to complete a portfolio of evidence showcasing the skills learnt through observation of a number of directed practical tasks.

Entry Requirements

This nationally recognised qualification is gained in the workplace. Therefore, you will be required to be currently employed in the industry. There are no specific entry requirements, apart from a passion for food!

If you study the course as part of an apprenticeship, you may need to study English and Maths to Level 2, if you haven't already acheived a GCSE Grade C or above in these subjects.

All students interested in this course should contact the Andrew Salt prior to enrolment:

Email: Andrew.Salt@kendal.ac.uk

After Your Course

Upon successful completion of this course, you may consider progression onto our Level 3 Diploma in Professional Cookery.

Employers within the catering industry will recognise this nationally recognised qualification as a commitment to training and developing as a professional chef.

Fees

£299.00

Course fees are per year. There may also be additional costs associated with the course (please see the course overview).

Student Finance
Whether you qualify for student finance depends on specific criteria. The main student finance package for full-time students includes a tuition fee loan and maintenance loan for living costs. Part-time students can access a tuition fee loan to pay for your course.

Generally, you will only get student finance if you’re doing your first degree-level qualification. This is true even if your previous course was self-funded.

For further information please see www.gov.uk/student-finance

Access to Learning Fund
The Access to Learning Fund is a non-repayable discretionary fund that gives students facing hardship extra financial support to access and remain in higher education. This can is accessed via the college. Contact Student Services for more information: hello@kendal.ac.uk / 01539 814700

Join us at our next

Open Evening

21 April 2020 4.30pm - 7pm