Chefs

Professional Cookery

Delivering the industry preferred Professional Cookery Diploma to excellent standards, ensuring a rich vein of graduate talent with the skills industry needs to create value today and for the future!

Colleges that deliver the Diploma in Professional Cookery can take advantage of our robust accreditation process which recognises excellence in both content and delivery standards. Colleges who fulfil the stringent proof requirements of The National Skills Academy, the Quality Committee and Board are granted use of the logo –
if you are presented with a CV carrying this logo be assured the individual has developed the right skills in the best college, graduating with the skills industry requires for the future.

The National Skills Academy for Hospitality, following a rigorous period of assessment, has awarded 13 colleges with a badge of excellence for their superb Diploma In Professional Cookery courses.

These colleges not only operate the fit for purpose qualification but deliver it with excellence and should be the first choice for talent who wish to forge a career in the industry.

Below is a list of the accredited colleges that offer full or part time courses in the Diploma for Professional Cookery:

Name	Region	Contact
	South West	harrism@bpc.ac.uk
	South West	http://www.chichester.ac.uk/
	East England	sthorpe@ccn.ac.uk
	East England	neil.rippington@colchester.ac.uk
	North East	http://www.darlington.ac.uk/
	York & Humberside	Gordon.sibbald@leedscitycollege.ac.uk
	North West	http://www.themanchestercollege.ac.uk/
	North East	andy.dodds@ncl-coll.ac.uk
	South West	http://www.southdowns.ac.uk/
	London	http://courses.tvu.ac.uk/
	North West	k.johnson@trafford.ac.uk
	West Midlands	j.penn@ucb.ac.uk
	London	geoff.booth@westking.ac.uk

 

WANT TO BECOME AN ACADEMY ENDORSED COLLEGE?

If you are a college which is delivering the Diploma in Professional Cookery please click here to submit an enquiry form.

CRITERIA AMPLIFICATION

The Criteria focuses on the critical areas which affect the quality of provision, the four sections are:

• College Position
• Curriculum Planning, Quality and Review (Specific reference to the City & Guilds Diploma in Professional Cookery 7100)
• Industry & External Engagement
• Tutors/Teachers/Lecturers  

A criteria amplification document has been produced to be used as an aid memoir for the quality panel and forms the basis for the assessment of the application. An example of the amplification is illustrated - Click here to download.

QUALITY COMITTEE MEMBERS:

• Isabell Hodgson, Head of Centre for Hospitality and Retailing Management, Leeds Metropolitan University
• John Cousins, Director, The Food and Beverage Training Company
• John Williams, Executive Chef, The Ritz
• Mike Stapleton, Consultant
• Michael Shepherd, General Manager, Hilton Park Lane
• Philippe Rossiter, FIH, Chief Executive of the Institute of Hospitality

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