Certificate in Culinary Arts

A foundation course in professional cookery

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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.

Who is this course suitable for?

  • Starting a career as a junior chef.
  • Yacht Chefs & Chalet Cooks.
  • Starting a Café or Food Business.
  • Home cooks wanting to improve.

Curriculum

Skills

  • Induction
  • 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 Cream

Typical Recipes

  • Confit Chicken Terrine
  • Pea & Mint Risotto with Market Fish of the Day
  • Smoked Salmon Tart
  • Walnut & Raisin Bread
  • Brioche
  • Griddled Chicken a la Francaise
  • Minestrone Soup
  • Chocolate Mousse with Créme Anglais

Skills

  • Flat & Round Fish - Filleting and Cooking
  • Tapas-style sharing dishes
  • Terrine
  • Lamb - Butchery & Cooking
  • Duck - Butchery
  • Pasta - Ravioli & Tortellini
  • Choux Pastry
  • Sauces, Jus, Mayonnaise
  • Desserts

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 Piccalilli
  • Best End of Lamb
    with Black Olive Salt, Aubergine Caviar & Lamb Jus
  • Butternut Squash, Sage and Beurre Noisette Ravioli
  • Profiteroles
    with Chocolate Ganache
  • Créme Caramel
    with Rhubarb Orange Gel and Malt Loaf
  • Chocolate Soufflé

Skills

  • Duck - Cooking
  • Pork - Cooking
  • Beef - Cooking
  • Scallops - Preparing & Cooking
  • Laminated Pastry & Suet Pastry
  • Canapés
  • Emulsified Sauces, Salsa & Vegetable Purées
  • Ice Creams & Sorbets
  • Chocolate
  • Macarons

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

Assessment

  • Mock Exam x 1 Day
  • Practical Assessments x 2 Days
  • Graduation

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

Qualifications

As well as the Ashburton Certificate in Culinary Arts you will also earn valuable accredited and internationally recognised qualifications that will help you progress your career.

Confederation Of Tourism & Hospitality

Award in Cookery Skills

Level 2 Award

Accredited by CTH, this an internationally recognised culinary qualification is a record of your achievement in the culinary arts.

HABC

Award in Food Safety

Level 2 Award

The Level 2 Award in Food Safety is a 1 day foundation qualification that you will need when cooking for the public.

Rooms

Accommodation Option

Stay With Us

Choose one of our affordable accommodation options for the duration of your course. From just £55 per night.

View Accommodation Options

Course Dates

  1. May 2025 Join Now
    Mon 05 May to Fri 30 May, 2025
  2. June 2025 Join Now
    Mon 02 to Fri 27 June, 2025
  3. July 2025 Join Now
    Mon 30 June to Fri 25 July, 2025
  4. Aug 2025 Join Now
    Mon 28 Jul to Fri 22 Aug, 2025
  1. Sept 2025 Join Now
    Mon 29 Sep to Fri 24 Oct, 2025
  2. Nov 2025 Join Now
    Mon 17 Nov to Fri 12 Dec, 2025
  3. Jan 2026 Join Now
    Mon 12 Jan to Fri 06 Feb, 2026
  4. Mar 2026 Join Now
    Mon 16 Mar to Fri 10 Apr, 2026

Course Fees

Everything you need is included in the course fee including chef uniforms, course notes, training and exam registration fees.

Course Fee Fee
Full Payment £4,295
26 Nights Room (Optional)
Details
£1,430
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Deposit

You can secure your place on this course with a £250 deposit. (Balance due 6 weeks before the course starts).

Booking

You can book online now with just a £250 deposit (Balance due 6 weeks before the course starts).

Questions?

Our student advisors are here 7 days a week to answer your questions.

Join the Chefs Academy Now

If you have any questions, please contact us on (01364) 652784 and a student advisor will be happy to help.

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Student Stories

A Student Diary

Want to know what life is like at Ashburton? Watch Marie's video diary of her time in Ashburton on this 4 week course. Read about Marie's journey...

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