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Short course provider accredited since 15/02/2013
Head of Institution
The school runs courses seven days a week throughout the year. All courses are practical and kitchen-based, and follow detailed plans and schemes of work. The 20-week Professional Culinary Diploma includes kitchen management and leadership skills and study visits to food producers. Participants on all courses are provided with relevant notes and eat what they cook. Each course is limited to sixteen participants and is delivered by one or two Chef Tutors supported by a Chef Assistant and a Kitchen Porter.
Following the provision of evidence, the action points are now met.