Our Culinary Academy Courses
Professional Cookery Course (NVQ LEVEL 4)
The Professional Cookery Course (NVQ Level 4) provides comprehensive practical training for aspiring chefs and culinary professionals. Students develop advanced skills in food preparation, cooking methods, kitchen operations, hygiene, safety, ingredients, stocks, soups, sauces, hot range foods, desserts and dish costing. The programme also strengthens communication, teamwork and time management skills, preparing students for successful careers in hotels, restaurants and leading hospitality establishments locally and internationally.
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Pastry and Bakery Course (NVQ LEVEL 4)
The Pastry and Bakery Course (NVQ Level 4) provides comprehensive practical training for aspiring pastry chefs and bakery professionals. Students develop hands-on skills in bread and bun preparation, pastries, desserts, cakes, cookies, bakery operations, hygiene, communication, teamwork, safety and professional workplace practices. Designed to build confidence and technical expertise, the programme prepares students for rewarding careers in hotels, bakeries, pastry shops and hospitality establishments internationally.
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Professional Cookery (Commis) NVQ UNIT (FLM)
The Professional Cookery (Commis) NVQ UNIT (FLM) programme provides practical training in essential culinary skills and professional kitchen practices. Students learn about hotel and catering operations, kitchen tools and equipment, hygiene standards, sustainable cooking, ingredients and cooking methods. The programme also develops skills in preparing stocks, soups, sauces and hot range foods, providing a strong foundation for aspiring Commis Chefs and hospitality professionals.
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Pastry & Bakery NVQ UNIT (FLM)
The Pastry & Bakery NVQ UNIT (FLM) programme provides practical training in essential pastry and bakery skills. Students learn hygiene and grooming practices, bread and bun preparation, pastries, desserts, cakes and professional bakery operations. The programme also develops workplace communication and occupational safety, health and environmental awareness, giving students a strong foundation for working confidently in bakeries, pastry shops, hotels and hospitality establishments.
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