Our intensive program provides hands-on training and theoretical knowledge essential for a successful career in the culinary arts.
Through a combination of practical kitchen experience, theoretical classes, and mentorship from industry experts, you will develop the skills and expertise necessary to excel in various culinary environments.
About the Culinary Traineeship:
The traineeship is a premier culinary programme offering comprehensive curriculum designed to inspire chefs into the exciting world of food and hospitality.
During your time on the course you will be inspired by leading culinary experts within both the college and work environments.
Aspiring chefs will have the chance to work alongside top culinary professionals and contribute to the culinary excellence that defines the 21 Hospitality restaurants.
Program structure:
Minimum age of 16 years
4 GCSE Grade 4-9, including maths and English
Passion for culinary arts and a desire to pursue a career as a professional chef
Interview
You’ll work on skills technique developments and employer-inspired projects.
Most assessments will be carried out in our training restaurant and kitchens, Enfields Kitchen.
You’ll be marked against the standards of the awarding body and given continuous feedback to help you improve and grow as a chef.
Your teaching team are all highly skilled and experienced staff.
They adapt their teaching styles to suit different abilities and ensure they keep their skills up to date to adapt to modern techniques and changes in the industry.
During your time on the traineeship, you will be working within a well-established kitchen team who provide a very consistent product to a high standard each day. All dishes are skilfully prepared using the freshest seasonal ingredients available.
21 Hospitality have been operating acclaimed restaurants in and around Newcastle for the past 35 years.
They have gained an excellent reputation for producing great food to a loyal customer base.
Check out how we are embedding sustainability throughout our catering courses:
All practical sessions are taught in our modern, well-equipped training kitchens which contain industry standard kit and equipment.
You will also get the opportunity to work in one of the 21 group restaurants:
Year 2:
Year 3:
Whatever support you need, we’re here for you and will make sure you get the most out of your time at college.
We have expert teams in place to look after every single one of our students.
Our specialist teams can help with:
See here for more information, pop into one of our enrolment events, call us on 0191 490 4627.
There will be a cost for a uniform and professional kit such as a set of knives.
We’ll let you know the price during the enrolment process and support you to purchase the items through our preferred suppliers, ensuring you get the best rates.
There is also funding support for those that meet the eligibility criteria to help cover some of these costs, ask us more about this at our enrolment events.
This course is free to those aged under 19 years old.
Most people aged 19 years and over can qualify for free or reduced price course fees and there are grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.
If you already have a full level 3 qualification and are aged 19 years over, you can apply for an Advanced Learning Loan or pay the fee upfront in full and qualify for a 10% discount.
You can get more information at our enrolment events, by calling 0191 490 0300 or email us at [email protected]
Whatever support you need, we’re here for you and will make sure you get the most out of your time at college. We have expert teams in place to look after every single one of our students.
To contact our dedicated Learning Support team email [email protected] or head to Live Chat
Knowledge
Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Clerical: Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
English Language: Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Sales and Marketing: Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.
Median Salary
£25,742
Averge Qualifications
Engineering and Technology: Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
Medicine and Dentistry: Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
Therapy and Counselling: Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counselling and guidance.
£30,422
Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
£7,722
Economics and Accounting: Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
£67,398
Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
£17,858
Chemistry: Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
Mathematics: Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Computers and Electronics: Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
Mechanical: Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
£25,964
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Talking to others to convey information effectively.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Understanding written sentences and paragraphs in work related documents.
Communicating effectively in writing as appropriate for the needs of the audience.
Understanding the implications of new information for both current and future problem-solving and decision-making.
Using mathematics to solve problems.
Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Using scientific rules and methods to solve problems.
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Monday 23 March 2026
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Thursday 26 March 2026
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View or download our course guide for 16-18 year olds.