9 Catering Preparatory Programs

Study restaurant and catering in a practical way. The employment situation in the industry is good. A cook who has completed the competence area of food services works at restaurants or in the catering sector, staff canteens, cafés, catering companies, freight and passenger ships as well as institutional kitchens.       

Does a career in the hospitality industry interest you? Catering and Hospitality is a diverse and exciting field with lots of career opportunities. This practical course will develop your skills in a range of areas - including customer service, food preparation, healthy eating, and food safety. This course offers a number of entry points to suit your interests, skills, and career goals, ranging from restaurant food service to professional cookery and kitchen management.

We have a fantastic reputation in the catering industry. Our chefs have gone on to work in Michelin-starred restaurants worldwide, including Australia, New Zealand, New York and LA.

Hospitality and Catering is one of the world’s leading industries with consistent growth. It offers a wide range of job openings. There is a great demand for skilled chefs and Hospitality/Hotel staff worldwide.

This programme aims to prepare students with the necessary professional knowledge and skills to pursue their careers in the hotel and catering industry. The programme focuses on both theory and practical training. Through simulated working environments and industrial attachment, students can acquire relevant technical competence and professional knowledge of the industry.

With ever-increasing visitors to the Lake District each year, there’s a growing range of career opportunities throughout the region; from working in the great outdoors to working in the kitchen, the career paths in these subjects are diverse, making room for all sorts of ambitions and passions.

A comprehensive culinary 14-month program designed for individuals of all culinary backgrounds. The training covers essential culinary arts and business skills. On-the-job training is an essential part of the program, providing hands-on experience in real-world settings. The program fee includes ingredients used throughout the course, as well as professional uniforms and a knife set.

Become a supervisor capable of exploiting the full potential of their resources: this is what this work-study program prepares you for. What sets it apart? An approach based on practice in service, in sommellerie and in the kitchen. Covering aspects of efficiency, staff coordination, menu planning and establishing the cost of operation.

Gain real-life experience in professional cookery with practical training in food production, kitchen services ad professional cookery.