Specialised Chefs Courses

The Academy of Culinary Arts Specialised Chefs Course is an advanced apprenticeship which provides young people with a unique opportunity to train with some of the industry’s most respected chefs. Devised by the Academy of Culinary Arts, run by Bournemouth & Poole College and Thames Valley University, the course is fully recognised by the Government through the Departments of Employment and of Education.

Background

The Specialised Chefs Course was established in 1989 as a result of concerns voiced by many Academicians over the lack of committed young people entering the industry. It was felt that there was little or no sense of direction after students had been formally trained, and in many cases they became lost in the system. Some even moved into other industries.

Working with the Academy of Culinary Arts, Bournemouth and Poole College devised structured on and off-the-job training, which would also deliver guidance, counselling, a career structure within the Academy members’ establishments upon course completion, and a positive attitude towards the industry in general. Obviously, extremely committed young people would have to be recruited to fulfil these obligations during the course’s four year training period.

As a result, in January 1989, the Youth Training Specialised Scheme for Chefs was launched at The Bournemouth and Poole College of Further Education. This was just the beginning of a successful working partnership between members of the Academy of Culinary Arts, their employers, the College, and what was known at that time as the Training Agency. Their prime objective was to encourage and inspire young people to train with “masters” of their profession.

The pilot group took the form of blocks of College training and blocks of industry. Each trainee was sponsored by an Academician and his/her employer and they remained with their sponsor throughout the four year course. During college training, they worked towards and achieved a number of City & Guilds Examinations, from C&G 706/1 through to 706/3 Advanced Kitchen and Larder in the fourth year. Various additions such as French for Catering, a Basic Food Hygiene Certificate, and also a rigid period of service training in the College restaurants, leading to another qualification, helped to make this a very specialised course.