If you have a passion for cooking or want to ensure that customers receive the very best in front of house service then join the best catering college in the South West. As a nationally recognised Centre of Excellence in three disciplines, an AA Highly Commended College Rosette winner, host of Academy Nathan Outlaw and industry partners including Jamie Oliver’s Fifteen Restaurant, River Cottage and the Eden Project there really is nowhere better to study catering and hospitality.
If you want to work in a fast-paced, action-packed and creative industry then look no further than a career in catering. The opportunities for career progression in this industry are some of the best. From commis chef to sous chef, all the way up to head chef, if you are willing to put in the hard work you could be running your own kitchen in a few years’ time.
You will start your catering studies on one of our Level 2 courses, and can choose to stay with us for three years. Which Level 2 course you join will depend on your GCSE results. From here you can then progress on to our Professional Cookery Diploma Level 3. Our specialist professional chef courses are available for those who would like to take their studies further and have the relevant Level 2 and 3 qualifications.
You’ll also be part of one of the best catering college’s in the UK with three Centre’s of Excellence and the only catering college to have two commercial restaurants both awarded AA college Rosettes, not to mention our very popular Academy Nathan Outlaw, where you have the opportunity to join his masterclasses and be taught from the two star Michelin chef himself. We also provide training and partner with many household names including; Jamie Oliver’s Fifteen, The Eden Project, River Cottage and more, giving you industry connections to help boost your career. Read more HERE.
Share this course with someone you know...
You wish to develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes.
Professional Cookery Advanced Diploma Level 3.
You will study advanced skills and techniques to prepare you for a specialist role in kitchen and larder. You will study topics including vegetarian, meat, offal, poultry, game, fish and shellfish dishes.
From a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
To be assessed throughout your course through assignments, projects and practical examinations.
That whatever your passion, or specialism, we will help hone your talents and bring out the gastronomist in you, with a number of culinary and food foraging trips, restaurant visits and the organisation of a Gastronomy Fair.
You could enter the industry as a commis chef or chef de partie at high end establishments.
Tom Brown Restaurant OwnerAfter completing a catering apprenticeship at Cornwall College Tom worked in various kitchens around Cornwall including Nathan Outlaw’s kitchen at the St Enodoc Hotel, where he became head chef. Following his success at St Enodoc Tom was then asked to be head chef at Nathan’s restaurant at The Capital Hotel in Knightbridge, London. Since then he has been announced as one of the winners of the 31st Acorn Awards, in celebration of 30 of the industry’s most talented stars aged under 30 and reached the finals of BBC2’s The Great British Menu. Following his success, Tom is set to open his own restaurant in East London in March 2018.
"I enjoyed studying at Cornwall College where the facilities are really good. I remember when I was there it was a good kitchen, but now with the Trevenson Restaurant and the training kitchens they are fantastically well equipped and a good environment for the students to learn in.”
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.