Just finished Year 11 and not 100% sure what you would like to do next?
Are you interested in learning how to prepare and cook food or work in the hospitality industry?
Perhaps we have the course for you…
What qualifications do we offer?
Level 1, 2 and 3 Professional Catering and Hospitality VRQ qualifications verified through City & Guilds.
Where would I be based?
Longfield Academy Professional Kitchen and Bistro, Main Road, Longfield, Kent, DA3 7PH
- Professional Kitchen – fully resourced with industry standard equipment.
- Telescope Bistro – our very own on-site restaurant which is open two days a week, serving paying guests from our local community.
In June 2020 we were successful in our bid to the Savoy Educational Trust who have agreed to grant us over £50,000. This will be used to modernise our professional kitchen, providing students with the most up to date equipment whilst ensuring our Telescope Bistro is developed further, providing our guests with a unique dining experience in a school environment.
What will I learn and which skills will I develop?
Depending on the level of entry you will learn:
- Preparation techniques
- Cooking methods
- Health and Safety within the kitchen
- Customer Service
- Hospitality standards
- Please see the level specific guidance below.
Who conducts the training?
Jon Sidhu, our resident professional chef guides the students through the course with Michaela Head leading the front of house team. They have a wealth of experience and success guiding students through the course.
How long is the course?
All the courses are full time, 5 days a week and one year in length. If you take the level 1 course, after year 12 we will see you progress on to the level 2 course in year 13. For level 2 students you would progress on to level 3 in year 13. Following completion of the course you will be uniquely placed to join the catering industry or continue to refine your skills in a higher education setting.
- Food safety
- Health and hygiene
- Introduction to meat and butchery
- Introduction to fish and filleting
- Introduction to stock, soups and sauces
- Introduction to different types of cooking methods i.e braising, stewing, poaching.
- Introduction to paste and dough products
- Introduction to healthier foods and special diets
- Introduction to preparing and cooking dishes
- 2 end of the year practical exams, both larder and pastry exams are 3 hours.
- Food safety
- Health and hygiene
- Healthier foods and special diets
- Prepare and cook stocks, soups and sauces
- Learn about catering operations, costings and menu planning
- Prepare and cook fruit and vegetables, meat and offal, fish and shellfish, poultry, pasta, rice, grains and egg products. This will include the preparation methods of filleting and butchering
- Produce fermented dough products, paste products, biscuit and cake products, and hot and cold desserts
- 2 end of year exams, 1x 3 hour pastry exam, 1x 5 hour larder exam.
- The principles of food safety supervision in catering
- Supervisory skills within the catering and hospitality industry
- Exploring practical gastronomy
- Advanced skills and techniques in producing vegetable and vegetarian dishes, meat dishes, poultry and game dishes, and fish and shellfish dishes.
- 1 end of year larder exam that is 5 hours.
How do I find out more about the courses?
Read our reviews on TripAdvisor
Interested in learning more about our guests’ experiences of the Telescope Bistro? Read our reviews on TripAdvisor here.
If you are interested in anything to do with Longfield Academy’s Outstanding (Ofsted 2018) Sixth Form provision including its courses please contact email@example.com.
How do I apply?
You can apply using the Kent Choices website –