Certificate in Culinary Arts

An intensive certificate programme delivered in professional training kitchens, modelled on the Swiss dual-education approach. You progress from knife skills and mother sauces through stocks, meat and fish preparation, to complete mise en place and plated service under time pressure. Every week combines demonstration, supervised practice and self-assessment against Swiss industry standards. The programme closes with a graded three-course practical examination judged by our executive chef faculty. Graduates receive a certificate aligned with WACS competency guidelines and are prepared for commis and chef de partie entry roles, or for continuing into our BA (Hons) Culinary Arts with advanced standing.