This course is 12 week course, delivered in the home to students who are unable to attend on site provision. 

This course can be accredited with the NCFE at Level 1 or Level 2

This hands-on course is designed for aspiring chefs and catering professionals, providing the essential skills and knowledge needed to thrive in the catering industry. Students will explore various aspects of culinary arts, food preparation, and event planning through practical experience and theoretical learning. Key topics include:

• Culinary Techniques: Mastering fundamental cooking methods, knife skills, and food presentation to create appealing dishes.

• Menu Planning: Learning how to design and create diverse menus that cater to various tastes, dietary requirements, and occasions.

• Food Safety and Hygiene: Understanding essential food safety practices, hygiene regulations, and how to maintain a safe kitchen environment.

• Nutrition and Special Diets: Gaining insights into nutrition principles and how to accommodate special dietary needs, including vegetarian, vegan, and allergy-aware options.

• Event Catering: Exploring the logistics of planning and executing successful catering events, from small gatherings to large functions.

• Customer Service and Communication: Developing essential interpersonal skills to effectively engage with clients and ensure a positive dining experience.

Delivered by experienced educators and industry professionals, this course combines classroom learning with practical kitchen sessions, equipping students with the confidence and competence to pursue a rewarding career in catering or further studies in culinary arts.