Start Date:
5 October 2021
Duration:
26 Weeks
Attendance:
Part Time
Location:
Victoria Centre
Suitable for:
Adults
About The Course
This advanced diploma will expand your culinary creativity and resource management strategies to meet the needs of all sectors of the industry.
Our teachers are currently planning for the safest ways to deliver this course from September. We have been delivering all of our courses online since the outbreak of Coronavirus in March 2020, and we are fully equipped to continue this for as long as is necessary. We hope to be able to deliver the course in a mixed format - blending online lessons with face-to-face teaching – as and when we feel that, on the basis of Government advice and our own risk assessments, it is safe to do so. The ratio of face-to-face teaching in our college buildings to online teaching will vary from course to course, so more specific information will be provided to you at enrolment.
What Will I Study?
Topics covered can include:
- Preparation and cooking of complex fish and shellfish dishes
- Meat, poultry and game dishes
- Soups
- Hot sauces
- Pasta dishes
- Vegetable dishes
- Classical garnishes
What Will I Need?
You will need:
- A relevant Level 2 qualification, or suitable industry experience
- To be working in the hospitality industry in a supervisory position, such as Demi Chef de Partie or above
- A good understanding of English
You will need to apply to become a member of the Craft Guild of Chefs to enrol. A fee is payable to the Craft Guild of Chefs for programme membership, masterclasses, judging and the Craft Guild's Stockpot Magazine subscription.
All applicants must have an initial assessment and interview to confirm that the course is suitable for them.
How Will I Be Assessed?
The course is assessed throughout with practical assignments and written tests.
What Will It Cost?
Tuition Fees
£1500
Additional Costs
Students are expected to purchase the required uniform and equipment for their programme. Uniform and equipment requirements reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and include:
- Westminster Kingsway College tailored Chef Whites Uniform (order form and specific details will be provided at enrolment; approximate cost: £115)
There may be other additional costs for equipment.
What Can I Do After?
Successful completion of this course could enable you to progress within a variety of kitchen environments or to a Level 4 course such as the Foundation Degree in Culinary Arts.
NOT SURE WHICH LEVEL IS RIGHT FOR YOU?
Find out more about the courses and levels offered at WestKing...
RATE US ON TRIPADVISOR
Veniceaddict7
22/10/2020
Delightful meal
Visted for lunch today in Escoffier Room (held in Brasserie section on this occasion). Welcomed warmly by reception and students as usual. The Escoffier menu was outstanding. There was not a course you could fault. The compte brulee was my favourite - will try and duplicate this at home! Food was beautifully presented and superb. The students were effecient,friendly and helpful. Better than my birthday meal at a Michelen starred restaurant. Sadly not many customers due to covid however very safe set up so would encourage others to go. Amazing value for money.
Edwardscot
21/10/2020
The Vincent Rooms
I had a very pleasant and relaxed 5 course meal with wine pairing. The food and wine were excellent, the staff are students at the college and are helpful and informative. For £60 it can’t be beat for value. A firm favourite.
W14wanderer
21/10/2020
Budding chef’s creations
Delicious food created and served by students at Westminster Kingsway College. Six course tasting menu - wine and food - of very high quality and at a very reasonable price. The experience so enjoyable and good to encourage the young chefs who’ll be running our restaurants in due course.
Tully
19/10/2020
Lovely lunch, hope to return soon
We ate in the Escoffier and had the seafood menu with accompanying wines.
All was very good and we enjoyed very much.
To my personal taste :
1. the tomato consume added little to the seafood medley.
2. The crumble detracted from the sorbet.
3. The chocolate bavoirois would have benefitted from a contrasting flavour on the plate, eg citrus, ginger, or other fruit.
Thank you and best wishes to all the students.
Sue Twyford
13/10/2020
Fantastic menu and attentive service
A lovely atmosphere with very attentive service, a seven course seafood themed menu. Each course was delicious, the dover sole being a particular delight.
The price for a fine dining menu was excellent and well worth a visit, we will be returning and would highly recommend.
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Westminster Kingsway College
76 Vincent Square
London SW1P 2PD
