What you learn

The course covers the organisation of culinary production, cost control, supply management and leading a kitchen team. Practical work takes place in a working kitchen, not a demonstration classroom.

Placements

The workplace training module takes place at establishments in the province with a current agreement. Assignment is by profile, and anyone wanting to specialise in pastry or institutional catering can request it before places are allocated.

Students who meet the requirements may also apply for an international placement within the mobility programme, usually in Portugal or Italy.

After the course

The most common outcome is chef de partie, progressing to sous chef. Direct access to head chef roles exists but usually requires two or three years' prior experience, and it is worth knowing that from the outset.

The qualification also gives access to university degrees in gastronomy and hotel management.