Professional Cookery

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.