If you want to learn the fundamentals of cooking professionally, our Certificate in Culinary Arts is a great choice.
Over 4-weeks this chef foundation program is designed to teach you the skills required to cook to a professional standard. From food hygiene, to organisational skills, the language of the commercial kitchen, and core cooking skills, by the end of this course you will have the skills to start your career as a junior chef in a professional kitchen, launch your own catering enterprise, or simply enjoy the life skills of an accomplished cook.
You will learn
- Food Safety & Hygiene
- Professional Kitchen Practices
- Knife Skills
- Vegetable Preparation
- Stocks, Soups and Sauces
- Prepare Meat, Poultry & Fish
- Pastry, Cakes, Biscuits & Breads
- Farinaceous Dishes
- Desserts & Patisserie
- Vegetarian Dishes
- Modern Cooking Techniques
- Plating & Presentation Skills
Who is this course for?
- Starting a career as a junior chef.
- Yacht Chefs & Chalet Cooks.
- Starting a Café or Food Business.
- Home cooks wanting to improve.
Week 1: Skills
- Level 2 Food Hygiene Award (1st Day)
- Introduction to the Kitchen
- Mise en Place & Kitchen Organisation
- Knife Skills
- Piping Skills
- Soups & Stocks
- Chicken - Butchery & Cooking
- Vegetables & Eggs
- Breads, Enriched Breads & Pastry
- Meringues & Ice Creams
Week 1: Typical Recipes
- Confit Chicken Terrine
- Pea & Mint Risotto
with Market Fish of the Day
- Smoked Salmon Tart
- Walnut & Raisin Bread
- Griddled Chicken a la Francaise
- Minestrone Soup
- Chocolate Mousse
with Créme Anglais
Week 2: Skills
- Flat & Round Fish - Filleting and Cooking
- Tapas-style sharing dishes
- Lamb - Butchery & Cooking
- Duck - Butchery
- Pasta - Ravioli & Tortellini
- Choux Pastry
- Sauces, Jus, Mayonnaise
Week 2: Typical Recipes
- Sea Bass with Squid Ink Linguine
served with Friçasse of Cockles
- Plaice and Pest Gnocchi
with Baby Leeks, Spinach & Broad Beans
- Chicken Terrine
with Homemade Picalilli
- Best End of Lamb
with Black Olive Salt, Aubergine Caviar & Lamb Jus
- Butternut Squash, Sage and Beurre Noisette Ravioli
with Chocolate Ganache
- Créme Caramel
with Rhubarb ≈ Orange Gel and Malt Loaf
- Chocolate Soufflé
Week 3: Skills
- Duck - Cooking
- Pork - Cooking
- Beef - Cooking
- Scallops - Preparing & Cooking
- Laminated Pastry & Suet Pastry
- Emulsified Sauces, Salsa & Vegetable Purées
- Ice Creams & Sorbets
Week 3: Typical Recipes
- Massaman Duck
with Sweet Potato, Bok Choi and Tostadas
- Belly Pork
with Caramelised Scallops & Cauliflower
- Goat's Cheese Pithivier
with Courgette & Walnut Salad
- Apple Tart
with Caramel Ice Cream
- Chocolate Negus
with Pistachio Sorbet
- Chocolate Truffles
Week 4: Assessment
- Mock Exam x 1 Day
- Practical Assessments x 2 Days
Week 4: Graduation Day
- Rump of Lamb
with Garlic Purée, Niçoise Veg & Anna Potatoes
- Asian Cooking
including Galangal Soup, Thai Green Curry & Jasmine Rice
- Lemon & Almond Pudding
with Tiramisu Cream
We incorporate accredited qualifications within this course, but Ashburton courses go far beyond the requirements of the qualifications to give you the most comprehensive training possible.
Level 2 Award in Cookery SkillsConfederation Of Tourism & Hospitality
The Level 2 Award in Cookery Skills is accredited by CTH, an internationally recognised awarding body. The level 2 award has been designed as an introduction to the professional kitchen.
Certificate in Culinary ArtsAshburton Chefs Academy
The Ashburton Certificate in Culinary Arts marks your graduation from an elite culinary academy and is our endorsement of your professional skills.
Level 2 Award In Food SafetyHABC
An industry standard food hygiene qualification that will be required by employers.
Nov 2023Mon 20 Nov to Fri 15 Dec, 2023
Jan 2024Mon 08 Jan to Fri 02 Feb, 2024
Mar 2024Mon 18 Mar to Fri 12 Apr, 2024
May 2024Mon 06 May to Fri 31 May, 2024
July 2024Mon 01 July to Fri 26 July, 2024
Oct 2024Mon 30 Sep to Fri 25 Oct, 2024
Nov 2024Mon 18 Nov to Fri 13 Dec, 2024
Frequently Asked Questions
The minimum age is 18 years old
Yes, Chefs Academy courses are full-time, with intensive practical training. This is one of the reasons why our students can achieve so much during their time with us. Academy students can expect to receive around 34 hours+ direct tuition a week.
- Small class sizes and individual attention.
- Full-time courses. Learn more, learn faster, graduate quicker.
- Expert tuition from experienced, professional chefs.
- A passion for quality, local, sustainable ingredients.
- A beautiful part of the world, between Dartmoor and the coast.
- A quality, shared student accommodation option.
- An excellent reputation and track record of successful graduates.
- Amongst the best pricing available.
Yes, we are accredited by the British Accreditation Council so you can study with us for up to 6 months. Find out about overseas students entry requirements here..
Not at all. This is a common question we get from mature students who are considering retraining in a new career and are concerned that they are going to feel like they are going back to school. Our courses are not like those offered by a traditional catering college - both in the style of training we offer and the environment you will learn in. The broad range of ages and backgrounds of students on this course will mean you feel very much at home.
The skill requirement to take this course is that of a confident home cook. If you have no prior cookery experience at all we recommend you take either our Beginners Weekend or our 5 day Foundation cookery course first prior to taking this course which will teach you the basic cooking skills you need.
We aim to prepare you for the realities of an industry that demands long hours and dedication, but equally can be as rewarding as any career. Our chefs have a wealth of industry experience and will be able to provide advice for your chosen career path.
Everything you need is included in the course fee including chef uniforms, course notes, training and exam registration fees.
|4 Week Course Fee||Fee|
|Option 1: Full Payment||£3,995|
|Option 2: Course Finance
(UK only). Details
for 36 months
|26 Nights Room (Optional)
You can secure your place on this course with a £250 deposit. Pay your balance 4 weeks before the start of the course.
To book this course simply book online below.
Note: You will only be required to pay the £250 deposit now and the balance 4 weeks before the course starts by bank transfer.
If you have any questions or would like to speak to someone before booking, please apply below.
We've received your application and one of our student advisors will be in touch at the earliest opportunity within our office hours. We are open 7 days a week from 9am to 5pm.
We look forward to speaking to you soon.