Reach Your Potential, Fast!
WhitePepper’s Culinary Arts Award is a unique and concise culinary programme that lasts for 3 weeks and addresses a broad range of fundamental skills through the highest quality instruction. Combined with an internationally recognised qualification by The Confederation of Tourism & Hospitality, it’s designed to transport cooks of an amateur standard to entry level professional.
This course remains a popular choice for:
- Aspiring Chefs (as a basis for a career in a professional kitchen)
- Career Changers (a vehicle to action a sustainable career move)
- Foodpreneurs (as an essential culinary foundation) – also see Food Business Start-up
- Ski Chalet Hosts & Yacht Chefs (often resulting in immediate placement)
- Enthusiasts (as part of personal development)
- Gap Year Students (to build a comprehensive repertiore and life skills)
Watch video testimonials from graduate students
Request a Brochure
There are many advantages in choosing WhitePepper Chef Academy, not least working alongside a Michelin star chef tutor and 3 years career support to graduate students.
Accredited Qualifications Gained
- Culinary Arts Award, Level 2 – by WhitePepper Chef Academy
- Culinary Skills Award, Level 2 – by Confederation Tourism & Hospitality
- Food Safety & Hygiene, Level 2 – by City & Guilds
- Qualification Framework Credits, 9 – by Ofqual
Higher Qualifications Available
- Culinary Arts Certificate, Level 3 (additional 3 weeks)
- Professional Cookery Diploma, Level 3 (total 16 weeks) – contact us
Learn Classic & Modern Skills
Students are provided with personal recipe folders which contains over 100 recipes and pictures, each with many derivative and transferrable skills. Additional topics covered include:
- Sustainable cookery
- Provenance of ingredients
- Recipe costings
- Menu planning
- Cooking with budgets
- Creating time-plans
- Fine dining & banqueting
- Dietary requirements
Course Syllabus
Week 1
- Induction
- CIEH Level 2 Award in Food Safety
- Introduction to the kitchen
- Stocks
- Knife skills and mise en place
- Vegetables and soups
- Shellfish
- Breads and cakes
- Eggs and pastry
- Thai spices
- Canapés
- Dehydrating
Week 2
- Vegetarian
- Indian spices
- Fresh and saltwater fish
- Duck
- Chicken
- Fresh pasta
- Fresh yeast
Week 3
- Pastry (intermediate)
- Pork
- Lamb
- Desserts
- Baking (including gluten free)
- Assessment
- Graduation
What’s Included
- 15 days tuition (930am-430pm)
- 90hrs guided learning (30hrs per week)
- 100% practical cookery (no dedicated theory lessons)
- Exclusive access to WhitePepper’s Training Kitchen
- All ingredients and equipment
- Course folder with over 100 recipes, pictures and handouts
- 2 chef jackets, 1 chef trousers, 2 aprons
- Refreshments, lunch and food to take home
- Assessment fees
- Certificates on completion
- VIP access to alumni platforms
- 3 years continued career support
Train in a Bespoke Kitchen
Light and spacious training kitchen with individual wooden workstations, steel bakery benches, professional Rangemaster ovens and specialist culinary equipment. Training in purpose-built facilities gives the experience of working in a real-life commercial kitchen.
- Open plan training kitchen
- Demonstration theatre with overhead mirror and live-feed TV monitors
- Herb and vegetable garden
- Student common room with lockers
- Outdoor seating and eating area
- On-site butchery and café
Extension Courses
Recommended to enhance your industry knowledge, courses include:
Further Information
Please request a brochure for the following topics:
- Local Accommodation Venues
- Funding and Payment Plans
- WhitePepper Student Facilities
- Alumni Career Support
- International Students & Visas
FAQs
Read our frequently asked questions to find out more about the course.
How to Apply
This Level 2 course runs throughout the year but places are limited, so please be vigilant to secure your place well in advance of the course start date. Courses are advertised up to 18 months in advance. To apply contact us to speak with a student advisor.
