Subject and Couse Layout
“Cheffing is not a job, it’s a way of life”
Practical cooking is done on a daily basis through the catering outlet at Kidbrooke Place Village. We cater for between 60 - 100 people daily, giving the students valuable hands-on experience. We also have an upmarket a la carte restaurant which operates for a month in the middle of each course.
Certain lectures take place early morning and others in the
afternoons and evenings.
These lectures, together with the catering for Evening Banquets,
Champagne Breakfasts, Cocktail Parties, Weddings and Hot & Cold
Buffets undertaken by the school, help to prepare the students for
the demands, pressures and unusual hours of this exciting career.
All the practical work is done in our industry related main kitchen,
where the students are prepared for the reality of the hospitality
industry. Here, groups of 12 students are continually evaluated by 3
of our full time lecturers. Our full time pastry lecturer
takes 3 students at a time into her temperature controlled pastry
room, to ensure personalized attention to perfect the delicate art
of pastries and desserts. Theory lectures and demonstrations are
given in our air conditioned auditorium style lecture room.
Warwick's also boast a library with a large selection of 'cheffing'
books, that the students are encouraged to use.
Subjects covered in the Warwick's' Professional Chef Training Course:
Menu Planning
Food Cost Control
Kitchen Accounting
Kitchen Structure & Organisation
French Terminology
Hygiene, Kitchen Safety & First Aid
Nutrition
Fire Fighting
Classical and Traditional Dishes
Cooking Methods
Basic Butchery
Cheese Making
Cake Decorating and Baking
Pastries and Doughs
Hot and Cold Hors d'oeuvres
Hot and Cold Buffet work
Desserts & Chocolate work
Ice-cream making
Snack and Finger Buffet work
Wine studies and Wine appreciation
Table lay-ups and service
Theory of catering in the food groups including:
Fish, Meat, Poultry, Game, Soups, Stocks & Sauces, Vegetables &
Salads, Farinaceous Dishes
(Rice, Pasta etc.), Desserts & Pastries
