This 10 week 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; and

Week 10: Vegetarian / vegan dishes.

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

This course will be delivered in person at our main campus in North Devon.