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It develops the learner's understanding of professional food preparation, cooking and finishing techniques whilst promoting the importance of ethical product procurement, sustainability and seasonality. River Cottage will provide all support material and professional tutor support.

Maxine Hamberg

Contact Maxine and the team to discuss your requirements.

01297 630 313

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Benefits

  • Improved confidence in own ability to create and deliver food to national standards.
  • Increased confidence in the wider teams capabilities and development opportunities available to them.
  • Increase the stability of the team and improve the quality of food produced leading to an increase in food sales.
  • Confidence that we invest in the capabilities of our cook and chef teams.
  • An improved food offer.

Key aims and objectives

  • Preparation, cooking and finishing of complex veg dishes
  • Preparation, cooking and finishing of complex meat dishes
  • Preparation, cooking and finishing of complex fish dishes
  • Preparation, cooking and finishing of complex poultry dishes
  • Preparation, cooking and finishing of complex game dishes
  • Preparation, cooking and finishing of complex pastry dishes
  • Preparation, cooking and finishing of complex desserts
  • Preparation, cooking and finishing of complex hot and cold sauces
  • Preparation, cooking and finishing of complex shellfish dishes

Course suitable for...

CDPs who wish to progress into a Sous Chef role or Sous Chefs that wish to quantify their current skill set. This programme may also be suitable for Head Chefs that are working in a brand or food operation where the complexity of the food model is quite low.