 |
|
Specialised Chefs Courses - Thames Valley UniversitySince 1993 The Specialised Chefs programme at Thames Valley University has worked on the same principle as the Bournemouth and Poole College scheme. The four-year day release course follows NVQ to Levels 2, 3 and 4, and concludes with an Academy of Culinary Arts Diploma Examination in Professional Cookery. Sixteen places are allocated to the course per year. The programme offers training and experience in the following areas: Food Preparation and Cookery; Basic Health and Safety and Food Hygiene; French for Catering. Sponsorships are available from the Hospitality Training Foundation (formerly the HCTC) which covers both College and the NVQ registration fees. Suitable candidates are accepted on the basis of TVU’s screening process. The HTF grant covers any apprentice or trainee under the age of 23 years and working in the industry (to enable them to complete the course before the age of 25), although there is no age limit to the course itself. For further information contact:- |
 © The Academy of Culinary Arts |