An advanced level course, that teaches learners how to prepare, cook and finish a variety of complex dishes, as well as learn other essential skills needed in a professional kitchen.

If you have ambitions to develop the attributes and skill set of a more senior professional and wish to explore trending topics such as; plant-based cookery, patisserie, sustainability/provenance, whole animal butchery, food entrepreneurship to name but a few, then this is for you.

The course covers a wide range of skills including; Prepare, Cook, and Finish;

Complex Farinaceous Dishes

Complex Fish and Shell Fish

Hors d'oeuvres and canapés

Complex Meat, Poultry and Game

Complex Pastries, Desserts and Confectionary

Complex Sauces and Dressings

Terrine, ballotines, galantines and pâtés

Complex Vegetables and Salads

Complex Yeast Products

Menu Planning and Costings

Self-Management in the Professional Kitchen

Nutrition, Allergens and Sustainability

The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills.

The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work, to an appropriate level.

This qualification can be taken in one stage (16 weeks) - or in 2 or 3 parts - Bronze Level 2 (3 weeks), Silver (4 weeks) and Gold (9 weeks). Together these courses make the Diploma qualification. If you already have Level 2 Award in Culinary Skills or equivalent, WhitePepper Chef Academy is one of the only places where you can come to study Level 3 and 4.