On this course, you choose one of the specialist routes: kitchen and larder or pastry and confectionary. Chef lectures take place in our industry standard kitchens. On this course, you will also be responsible for running our restaurant, Landings 72, which is open to the public during the day and one evening a week. This will include menu planning and running the production kitchen and front of house.
If you choose to follow the kitchen and larder pathway, then you will learn advanced skills and techniques in producing vegetable and vegetarian, meat dishes, poultry and game, fish and shellfish dishes. On the pastry and confectionary route, you will produce dough and batter products, petit fours, pastry products, hot, cold and frozen desserts, biscuits, cake and sponges, display pieces and decorative items.
For both pathways, you will study three core units: the principles of food safety supervision for catering, supervisory skills in the hospitality industry and practical gastronomy. You will develop the necessary knowledge and understanding of the principles of the dining experience.
You will have the opportunity to enter a range of external competitions, including the prestigious Toque d’Or. You will benefit from visiting guest chefs and participating in live briefs. For the last two years students on this course have provided the food for the VIP guests at the Tour De Yorkshire.
