This traineeship is perfect if you wish to gain a head start in the hospitality and catering industry, but want to develop your skills in the area, as well as building your English and maths first. It will also allow you the time to gain an employer to progress onto the level 2 apprenticeship.

This course is also perfect for those who may need a little longer to study at Level 2, or who need more development in maths and English to progress to Level 3.

Develop your passion for food and hospitality with this hands-on course that dives deep into the technical side of professional cookery. You’ll master essential skills in menu planning, costing, and food hygiene while learning to prepare everything from poultry and pasta to pastries and bread.

Alongside your kitchen training, you’ll gain valuable front-of-house and Barista experience through live restaurant service and large-scale events, preparing you for real industry environments.

What will I study?

This course is a technical diploma which is a higher level than a standard diploma, there is a very high expectation placed on learners with this course due to its externally set examinations and assessments

The topics that learners will undertake include:

Cooking has always been my passion...I cannot wait to become a chef in my own right, my ambition is to open my own business using the qualifications and experiences I’ve gained from Weston College.

As a new lecturer, I’m incredibly excited to join the Weston team and share my knowledge and passion for food.  I have extensive industry experience gained over many years and my first 6 months at Weston have been fantastic.  Teaching here fulfils a lifelong dream of mine – supporting new learners grown into confident and passionate chefs.  I love to meet new people and I’m a firm believer that with motivation and commitment, we can all achieve our dreams and ambitions.

My passion for cooking came to me whilst I was still in school, I spent my weekends working in local pubs learning traditional, simple, and honest foods. My summers were spent in very busy holiday resort kitchens, and this is where I got my first taste of large-scale catering operations made up of various teams all coming together for one purpose; to give the customer the best experience they possibly could! The ethos and team spirit enthralled me, but I wanted more!