Overview

• Provide students with the skills required to work in a professional kitchen as a Chef or Chef de Partie
• Develop students’ advanced cooking skills in all of the major food groups
• Develop the students’ ability to integrate cooking skills in order to produce a variety of menus
• Develop the students’ ability to evaluate their cooking and take preventative and corrective action
• Provide students with the skills required to prepare menus for a variety of occasions and budgets and present those menus in a professional manner
• Develop the student’s menu planning, time management, hygiene, safety and personal appearance skills required of a professional chef

Location
Fielden Park Campus
Attendance
Part Time
Duration
18 months
Start
January 2020
Level 3 professional cookery
Industrial experience working in hotels/ restaurants for 5 years
Must have level 2 English /Maths or GCSE equivalent
Practical assessments
This will provide you with experience to become a head chef within the industry.
Work towards becoming executive chef.
Hospitality management.

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