This course offers study in a range of cooking styles, from stocks, soups and sauces to the preparation and cooking of shellfish, producing hot and cold desserts and preparing and cooking meats using a range of methods, this course will cover the necessary knowledge required to work as a senior chef.
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 and industry partners including River Cottage and the Eden Project there really is nowhere better to study catering and hospitality.
As part of your course you will be required to carry out Work Experience and/or an Industry Placement. For more details please click here.
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Mark Devonshire Chef Lecturer
After having spent over a decade working for Rick Stein at the Seafood Restaurant in Padstow, Mark took on the role as senior tutor at the Padstow Seafood School, further developing his teaching and management skills. He took these to the next level when he set up a cookery school in Worcester on a working farm at Eckington Manor; however, after working away for a time, the pull of Cornwall became too much and Mark returned to join the chef lecturing team at Cornwall College.
*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. The Cornwall College Group reserves the right to withdraw any course listed at any time.