This 12 week Chef de Partie Skills Bootcamp will include the following topics:

Week 1: Meat dishes with relevant sauces;
Week 2: Poultry dishes with relevant sauces;
Week 3: Fish & shellfish dishes with relevant sauces;
Week 4: Soups;
Week 5: Hot, cold, and frozen desserts;
Week 6: Patisserie;
Week 7: Biscuits, cakes & sponges;
Week 8: Dough products;
Week 9: Breads;
Week 10: Vegetarian / vegan dishes.
Week 11: Highfield Level 2 Award in Food Safety for Catering
Week 12: Highfield Level 2 Award in Food Safety for Catering
C.V. Building Skills

Completion of this Skills Bootcamp will allow you to enter a professional kitchen as a trainee/commis chef.