Chefs are responsible for preparing and cooking food and using a variety of cooking techniques. In large kitchens they are part of a team responsible for one particular area such as bread and pastries, or vegetables.
A chef in training is usually known as a commis chef. They spend time in each department learning different techniques, and understanding how to look after kitchen equipment and utensils.
Develop your knowledge and skills in the workplace by gaining a nationally recognised qualification.
| Level 2 Professional Cookery |
| This SVQ is for people starting out as a Chef or Cook. The VQ provides a basic Food Preparation and Cooking Skills along with the theory behind the processes...More |
| Level 3 Hospitality Supervision |
| This is a generic VQ where the Units chosen can be extracted to cover the areas of work required to suit the candidates requirements...More |
| Level 3 Professional Cookery (Flexible, Prep & Cooking or Patisserie and Confectionery) |
| This level takes the Chef into a more departmental area of the Kitchen to develop their skills...More |
The ability to work safely, and be fully aware of your role in maintaining a safe working enviroment is essential for you and your colleagues.
| First Aid |
| A one-day course to provide instruction and training in the core aspects of emergency first aid...More |
| Manual Handling |
| This half-day workshop will allow participants to gain a greater understanding of the importance of moving objects safely without causing harm to the back...More |
| Risk Assessment |
| This half-day course is designed for employees to understand what Risk Assessments are...More |
| Stress Management |
| This half-day course is designed to help managers/supervisors increase productivity whilst reducing pressure and therefore stress levels...More |
| Health & Safety for Operational Staff |
| This is a one-day certified course on basic Health & Safety...More |
| Fire Training |
| This half-day course helps to improve the Fire Safety and support of Health and Safety training in our industry...More |
We offer a a variety of informative courses and workshops for career progression and personal development.
| Achieving Kitchen Profit |
| This course provides part of the underpinning knowledge for Level III Hospitality Qualifications...More |
| Assertiveness Skills |
| Assertiveness is an essential skill to ensure that we do not get overloaded with everyone's workload and it also helps to keep us from doing other peoples work for them...More |
| Certificate in Advanced Food Safety (RSPH) |
| The Diploma in Food Hygiene and Safety is an advanced qualification designed for managers & senior staff in food business...More |
| Cooksafe |
| This one-day programme aims to inform chefs and managers about Food Legislation that came into effect on 1st January 2006...More |
| Elementary Food Hygiene (REHIS) |
| A one-day certificated course recommended for all food-handlers...More |
| Essential Supervisory Skills |
| To be effective and successful in their job, supervisors must meet targets and objectives through tasks performed by the staff in their department...More |
| Intermediate Food Hygiene (REHIS) |
| The course is recommended for Supervisors or anyone requiring an in-depth understanding of Food Hygiene...More |
| One-to-One Training Skills |
| This course is designed to help supervisors carry out one-to-one training and workplace assessment to define standards of performance...More |
| Personal Effectiveness and Teamwork |
| This course is aimed at Supervisors/Managers and will promote a greater awareness of the attributes and skills necessary to develop teamwork...More |
| Time Management |
| This half-day course helps you to manage your time effectivly...More |
