Professional Chef Course

Course

In London

Price on request

Description

  • Type

    Course

  • Level

    Intermediate

  • Location

    London

  • Class hours

    325h

  • Duration

    3 Months

  • Start date

    May

Professional_Chef_Course 325 hours

Students receive 75 hours training in our development kitchen with our qualified chef trainer. This intense course equips students with all the basic knowledge they need to know in order to enter any restaurant. This is closely followed by 250 hours inside the kitchen of one of our restaurant partners. Here students will have a chance to train as a member of the team, learn from real professionals in a structured environment and receive the training which will allow them to enter the cooking business straight away.

Facilities

Location

Start date

London
See map
57-61 Mortimer Street, W1W 8HS

Start date

MayEnrolment now open

Questions & Answers

Add your question

Our advisors and other users will be able to reply to you

Who would you like to address this question to?

Fill in your details to get a reply

We will only publish your name and question

Reviews

Subjects

  • Chef
  • Cooking
  • Trainer
  • Pastry
  • Fire Safety
  • Kitchen
  • Health
  • Manual Handling
  • CUTTING TECHNIQUES
  • Soups
  • Fish
  • Meats
  • Vegetables
  • Fresh herbs
  • Sweet
  • Bitter
  • Professional chef course
  • Chef Course

Course programme

Development Training (75 hours)

Online HACCP training to be completed before you begin the course.

Introduction to a professional kitchen with our executive development trainer.
  • Kitchen tour
  • Fire safety
  • Health and safety
  • Rules of the kitchen
  • Manual handling
Kitchen machines, utensils and knives

Cutting techniques

Mise en place and kitchen sections
  • mise en place for stocks, sauces, and soups
  • mise en place for meats, poultry, fish and shellfish
  • mise en place for vegetables and fresh herbs
  • Flavours (bitter, sour, sweet, umami, salty)
  • Differences between starters, mains, sides and desserts (portions and timing etc)
  • Meat, poultry and game
  • Fish and shellfish
  • Sauces and soups
  • Pasta and risotto
  • Stew
  • Stocks and dressings
  • Cooking techniques (grilling, broiling, roasting, sautéing, pan frying, deep frying, steaming, submersion cooking, braising and stewing)
  • Presentation skills
  • Bakery and yeast products
  • Pastry (Pastries, desserts and confectionery)
Live Training (250 hours)

Stock. sauces and soups

Pasta
  • fresh pasta and dried pasta
  • production
  • storage and recipes
Vegetables
  • vegetables
  • potatoes
  • grains and legumes
Meat
  • classification and cleaning
  • white and red meats
  • storage and cooking techniques
  • grilling, broiling and roasting
  • sauteing, pan frying and deep frying
  • steaming and submersion cooking
  • braising and stewing
  • alternative cooking techniques (sous vide etc)
  • bases and broths of white and red meat
  • storage and recipes
Fish
  • classification, cleaning, white fish and shellfish, storage and cooking techniques
  • sauteing, pan frying and deep frying
  • steaming and submersion cooking
  • braising and stewing
  • fish broths and shellfish bisque
  • storage and recipes
  • alternative cooking techniques (sous vide etc)
Garde manger
  • salad dressings and salads
  • hors d’oeuvre and appetizers
  • charcuterie and garde manger
Baking and pastry
  • baking mise en place
  • breads
  • pastry dough and batters
  • custard, creams and mousses
  • fillings, frosting and dessert sauces
  • plated desserts

Professional Chef Course

Price on request