Professional Chef Course
Course
In London
Description
-
Type
Course
-
Level
Intermediate
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Location
London
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Class hours
325h
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Duration
3 Months
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Start date
May
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
Start date
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
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
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)
Stock. sauces and soups
Pasta
- fresh pasta and dried pasta
- production
- storage and recipes
- vegetables
- potatoes
- grains and legumes
- 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
- 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)
- salad dressings and salads
- hors d’oeuvre and appetizers
- charcuterie and garde manger
- baking mise en place
- breads
- pastry dough and batters
- custard, creams and mousses
- fillings, frosting and dessert sauces
- plated desserts
Professional Chef Course