Tuesdays 5-9pm and Wednesdays 5-7.15pm at Baltic Campus.
If you are passionate about the hospitality and catering industry and looking to advance your career in this field, this one-year, nationally recognised qualification is for you. Covering a range of skills and knowledge demanded by the industry, this course is ideal if you would like to work at a supervisory level, work as a senior chef or specialise in a particular field of catering.
You’ll have the opportunity to lead a team of students, preparing food for staff, students and visitors. You will develop higher-level skills, including:
- Preparing and cooking complex dishes
- Kitchen management
- Menu and event planning
- Food art
- Product development
- Staff organisation, training and team development
You will train with a team of highly qualified and experienced teachers in up to date training kitchens and facilities. You will develop skills and knowledge in complex sauces, fish dishes, meat and poultry dishes, desserts, bread, stock and patisserie and prepare dishes that will be served to paying customers in our student run restaurant, Enfields Kitchen, as well as serving and preparing dishes for events booked by local businesses in Greenhouse, our onsite brasserie.
In addition to cooking techniques, you will also build your skills in health and safety in the workplace and how to be an effective team member. The Tuesday sessions are based on practical skills (5-9pm) and the Wednesday sessions cover the theory (5.15-7.15). If these start times are a problem please discuss this with staff as there are means to support learners through e-learning and alternative classes.
You will study both practical and theoretical elements of the trade and be assessed mainly by observations. The practical assessments are spaced out over the year and the theory assessments are done during the class sessions. Where necessary there is opportunity to be re-assessed in both theory and practical, so there is no end of year test or exam requirement.
During the course you will need to wear a recognised Gateshead College professional chef’s uniform which you will need to buy, along with a knife kit. We will discuss this with you at your interview and induction.
On completion of the course, you can progress onto Level 4 or Foundation Degree programmes in hotel and catering management. You could also progress into the industry. Starting salaries for trainee, or commis, chefs are around £14,000, progressing to £16,000 for a section chef, or chef de partie, £22,000 for a second or sous chef, up to £30,000 and over for a head chef.
Past catering students have enjoyed great success including employment with
- Terry Laybourne's 21 Hospitality Group
- The Ritz Hotel London
- Marco-Pierre White at Hotel Indigo
- Marriott Hotel Group
- Peace and Loaf
- House of Tides