Throughout the year visits are organised to a variety of establishments involved in the business. Students have the opportunity of work experience in leading London restaurants. We also arrange visits to Billingsgate fish market and Smithfield meat market.
Students learn about catering in commercial quantities and serving at large functions. Gastronomic celebrities and head chefs from leading hotels and restaurants lecture at the School throughout the year. Cookery writers and chefs demonstrate their specialities, such as sugarcraft, chocolate work or sauces. There are also visits from chefs specialising in Italian, Indian and Middle Eastern cuisine, as well as wine specialists.
The Diploma can be achieved in three terms, starting in the Autumn, comprising the Beginners, Intermediate and Advanced Certificates (described on their own pages) or in two terms starting in January by those students who possess enough basic knowledge of cookery to omit the Beginners term.
The ‘extras’ for each student on this course comprise knives (~£94), supplementary knife set (£32) and course literature (£60). Students are required to wear chef's jackets, hats and checked trousers (~£65). Order forms for these extras are sent out with the final invoice.
Students will be taking the Wine and Spirit Education Trust’s Examinations. This is included the fees.
The course content is subject to change at the Principal’s discretion.