The course is very practical and programmed throughout the year in modules. Each week covers both practical and assignment work.

The units studied include:

• The principles of food and safety supervision for catering

• Supervisory skills in the hospitality industry

• Exploring gastronomy

• Advanced vegetables & vegetarian dishes

• Advanced Meat dishes

• Advanced Poultry & Game dishes

• Advanced Fish & Shellfood dishes

• Food product development

The dishes are both classic and contemporary ranging from: • Pressed terrine of ham hock and mustard potatoes • Grilled fillet of monkfish with sauté new potatoes, castle of green beans and a tarragon aioli.

The course may also include visits to:

• Trade Shows

• Restaurants

• Fish markets

• Butchery classes

Promotions are always possible within hotels and catering. The course would also be useful for practising chefs wanting to gain new ideas and share the experiences of others. There are always alternative employment aspects and some students have gone on to work at Northcote, L’Enclume and even jobs in America due to the links with the course. The nature of the course allows you to gain new skills and experience different styles taking them back to your workplace.

5 GCSEs at grade C/4 or higher including Maths and English OR a Level 2 related qualification PLUS grade C/4 or higher in BOTH Maths and English.

Entry criteria will be applied at the discretion of the course manager.

If you would like to apply for this course, please click 'Apply' in the top right, follow the steps, and our Admissions Team will be in touch with you.

For more information, advice and guidance please phone Student & Learning Services on 01524 521385 or 0800 306306 or email advice@lmc.ac.uk

Course code: A31023