Course Duration

Full-time (3 years)

Grade 10 (or equivalent)

• WSET Level 1 Wine

With concurrent delivery of the national qualifications

Highfield Diploma for Professional Chefs

 (UK RQF level 3)

The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry. This qualification covers a variety of topics including:

• The principles of food safety and workplace health and safety
• Nutrition, special diets and allergen awareness
• Kitchen etiquette and professionalism
• Workplace standards and professional development
• allergen awareness
• Kitchen management and operations
• Menu planning, budgeting and recipe costing
• Preparing, cooking and finishing food groups
• Entrepreneurial skills
• Financial literacy
• Peer management and teamwork

Highfield Diploma for Professional Chefs in Supervision 

(UK RQF level 4)

The objective of this qualification is to support a role in the workplace. It is designed for learners employed in supervisory roles in the hospitality and catering industry. The qualification allows learners to broaden their existing knowledge and gain important supervisory and management skills, helping them to take on more responsibility.

This qualification covers a variety of topics including:

• food safety
• health and safety
• HACCP
• staff management, training and development
• resource management
• financial planning and control
• environmental awareness and sustainability
• food production supervision
• gastronomy and global cuisines