Grand Escoffier Diploma Brochure 2023

Grand Escofer Diploma

GRAND ESCOFFIER DIPLOMA & ADVANCED

GRAND ESCOFFIER DIPLOMA

Over 100 years of culinary excellence

Do you want to advance your culinary career?

To thrive in today’s rapidly developing catering and hospitality industry you need to have the right skills, knowledge and experience to succeed

Studying with one of the most renowned hospitality training providers in the UK will transform the way you perceive food and develop the way you think about the concepts of agriculture, your understanding and appreciation of ethical sourcing, sustainability, provenance and seasonality

You will not only benefit from an outstanding placement rate, thanks to the college’s industrywide reputation for excellence, but will gain broad and valuable insights into culinary education, supporting your future training and progression in a highly competitive industry

You will study in the heart of one of the world’s most dynamic cities with access to some of the industry’s top employers who look to Westminster Kingsway College graduates first to hire as their chefs of the future

We are proud to be members of the following organizations who help support, nurture and develop our past, present and future chef students.

The Grand Escoffier Diplomas have been designed to provide you with some of the most sought after and contemporary skills for industry Our programme is delivered by expert chef lecturers at a maximum ratio of 12:1

Notable Alumni

Studying at Westminster Kingsway College’s School of Hospitality and Culinary Arts is your passport to success in the culinary world. Our former students include household names Jamie Oliver and Ainsley Harriott; head chefs with Michelin stars to their names, including Andrew Wong and Jeff Galvin; and rising stars like Ruth Hansom and Selin Kiazim

Employers

We have unique contacts in the industry from top restaurants and hotels to bodies like the Craft Guild of Chefs and the Royal Academy of Culinary Arts This helps our students forge the contacts and connections they need to succeed.

Queens Anniversary Prize

The Queen’s Anniversary Prizes for Higher and Further Education were presented by HRH Prince Charles and The Duchess of Cornwall on behalf of Her Majesty The Queen at a ceremony held at Buckingham Palace

The list included Westminster Kingsway College, which was awarded for its work in hospitality and culinary arts.

Westminster Kingsway College has established, a network of close working collaborations with a large number of leading employers in the hospitality and catering industry, from Michelinstarred establishments and smaller operations representing a wide range of cultural contexts, to major outside catering operations In doing so, it has built on its long history of involvement in education for the culinary arts and confirmed its reputation as a leading source of highly-trained and talented chefs.

Overview

The programme commences each September with the Grand Escoffier Diploma which runs through to mid February The Diploma is an extremely practical course, with around 24 hours per week spent in our industry standard training kitchens Classes will have a maximum of 12 students Students will benefit from relevant talks from reputable industry figures as well as unique field trips to London food markets, breeders and a foraging trip

Students may then progress onto the Advanced Grand Escoffier Diploma, running from mid February through to July This course combines practical training with theory, leading learners through the Confederation of Tourism and Hospitality Level 3 Diploma in Professional Cookery Following completion of the Advanced Grand Escoffier Diploma previous students have progressed into skilled employment, taking up roles such as Chef de Partie. Others have established their own restaurants or food establishing or progressed onto a degree in Culinary Arts with UK Universities

Diploma Modules

September - February

Introduction and RSPH Level 2 Award in Food Safety in Catering

Pasta, Rice and Seasonal Vegetables

NosetoTail,Meat,Gameand Poultry

Fish,Shellfish&Sustainability

Advanced Modules

February - July

1 week

4 weeks

6 weeks

4 weeks

4 weeks

Learners will delve deeper into the modules studied during the Grand Escoffier Diploma, preparing recipe logs and assignments to demonstrate their techniques and skills in:

Preparation, cooking and finishing of vegetables, sauces and soups; Preparation, cooking and finishing of poultry, meat and game; Preparation, cooking and finishing of fish and shellfish;

Producing frozen, cold and hot desserts; Baking and baked products;

Producing fermented dough products;

Producing farinaceous dishes

Learners will also be introduced to the following topics:

Nutrition and producing healthier dishes; Food product development; Techniques and skills in producing international dishes

Grand Escoffier Diploma Modules

RSPH Level 2 Award in Food Safety in Catering

Everyone who works with food has a responsibility for safeguarding the health of consumers and ensuring that the food they serve or sell is safe to eat

The objective of the Level 2 Award in Food Safety in Catering is to cover the principles of food hygiene This two-day module will give you a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved, as well as controlling food safety risks

Module 1: Pasta, Rice and Seasonal Vegetables

The aim of the module is to enable the students to develop skills to extract maximum flavours from different sources and create exceptional taste when producing each dish In this module, you will be cooking with seasonal ingredients, including local, global, wild and foraged foods from land and coast

Included in this module are the following:

Wild foods – exploring seasonal foraged ingredients, tasting and uses

Grains – rice, barley, buckwheat, corn, oats, quinoa, rye, semolina, bulgur and couscous

A selection of classic and contemporary

Module 2: Nose to Tail, Meat, Game and Poultry

The aim of the module is to enable students to develop skills to extract maximum flavour from different sources and create exceptional taste when producing each dish In this module, you will learn how to look for quality points when selecting meat, poultry and game You will learn butchery techniques and modern and classical cookery techniques that minimise waste by using every possible part of the animal (known as ‘Nose to Tail’)

Included in this module are the following:

Poultry preparation and cookery including

guinea fowl, chicken, duck and pigeon

Beef and veal including, fillet, loin, feather

blade, mince, offal, short rib, chuck, silverside and cushion

Game (venison, feathered game, small

furred game)

Pork: sausages, bacon, curing, brining and

smoking lamb and mutton whole carcass utilisation

Trip to butchery with workshop

Expert Game Seminar with lunch

Pasta – fresh and dried pasta dishes

Rice – exploring different varieties of rice dishes

vegetable and potato dishes vegetable market.

Trip to New Covent Garden fruit & Foraging trip

Grand Escoffier Diploma

Modules

Module 3: Fish, Shellfish & Sustainability

The aim of the module is to enable the students to develop skills to extract maximum flavours from different sources and create exceptional taste when producing each dish In this module, you will learn how to select quality fish and shellfish You will also learn filleting techniques and cook a selection of sustainably sourced modern and classic fish dishes

Included in this module are the following depending on availability:

Module 4: Hot & Cold Traditional British Puddings, Desserts & Bakery Products

The aim of the module is to introduce students to classic British desserts, hot and cold plated desserts, as well as bakery products; ice creams and sorbets; sauces to compliment and finish dishes You will become familiar with the flavours and texture elements in successful desserts, learning how to use all five senses to develop, create and evaluate your work.

Included in this module are the following:

tuna and trout

Oily fish including mackerel, salmon, sardines, Flat fish including sole, turbot, brill and halibut

Round fish including cod, haddock, seabass and pollock

Creams and sauces

Ice creams

Hot and iced soufflés

Sponges and cakes

Yeast-based products and sourdoughs

Biscuits and pastry goods

gurnard

langoustine

scallops

octopus

Exotic and fresh water fish: mullet, bream, Crustaceans including lobster, crab and Molluscs including oysters, mussels, clams and Cephalopods including squid, cuttlefish and Trip to fish preparation depot

A passion for cooking Over 100 years of culinary excellence

Advanced Grand Escoffier Diploma

During the Advanced programme learners will delve deeper into the modules studied during the Grand Escoffier Diploma, preparing recipe logs and assignments to demonstrate their techniques and skills in:

Preparation, cooking and finishing of vegetables, sauces and soups; Preparation, cooking and finishing of poultry, meat and game; Preparation, cooking and finishing of fish and shellfish; Producing frozen, cold and hot desserts; Baking and baked products; Producing fermented dough products; Producing farinaceous dishes

In addition learners will cover three new modules:

Nutrition and Producing Healthier Dishes

This unit aims to develop the knowledge and skill required to produce healthier dishes for a range of different people Students are expected to understand the benefits of producing healthier dishes and demonstrate the methods of preparation; storage and cooking that can be used to achieve this

Food Product Development

This unit aims to develop the learners' understanding of how products are designed and evaluated It has a practical component as well as the need to collect information and evaluate how the product was received by customers or colleagues

Techniques and skills in producing international dishes

This unit aims to develop the skills and knowledge of international cuisine requiring them to using a range of techniques and equipment Students are expected to demonstrate precision when completing tasks. The Students will also study the factors that have contributed to the style of cuisine understand and be able to use specialist equipment related to the chosen international cuisine

A passion for cooking

Over 100 years of culinary excellence

Entry Requirements

All applicants will be assessed on application and invited for an interview We will take into consideration your educational achievements and any work experience that you have completed

You should be able to demonstrate: t

Completion of secondary school education

If you are a national of a country which is not majority English speaking you'll be required to demonstrate IELTS overall score of 5 0 (or equivalent English qualification)

If you are applying for a student visa this should be a Home Office Secure English Language Test (SELT) Please check with the international office for further information before arranging a test

Be able to demonstrate you have a passion for Culinary Arts

To apply you'll need to submit: Fees

Westminster Kingsway College course application form

Educational achievements with evidence Further qualifications with evidence

Passport (photo page only) Personal statement

Visa

If you are non British national you may need a visa to study on these courses The visa type ordinarily obtained for study is as follows:

Grand Escoffier Diploma: Visitor Visa

Advanced Grand Escoffier Diploma: Student

Visa

Further information on visas can be found here

Contact:

Telephone: +44(0)207 802 8930

Email: international@capitalccg ac uk

westking ac uk/grand-escoffier-diploma

A passion for cooking

Over 100 years of culinary excellence

One full payment of £13,000 for the Grand Diploma or £20,000 for the Advanced Diploma Additional fee of £1000 for work placement

Teaching hours

GLH (guided learning hours) 24 hours per week

Grand Escoffier Diploma Certificate/ Advanced Grand Escoffier Diploma

Certificate

The Royal Society of Public Health (RSPH) Level 2 Food Safety in Catering

Certificate

Confederation of Tourism & Hospitality (CTH) Level 3 Diploma in Professional Cookery (Advanced Grand Escoffier only)

Chef Christopher Basten

Christopher started his career with a foundation of classical training stemming from apprenticeships with both John Burton-Race and Raymond Blanc where he gained valuable Michelin star experience Joining the Craft Guild of Chefs in 1999, he has been an active member of the team that competed in the Culinary World Cups in 2002, 2006, 2010 and the Culinary Olympics in Erfurt in 2000, 2004, 2008 and 2012 Christopher is currently Vice-president of the Craft Guild of Chefs having previously risen to Chairman and is very much active in helping to drive the Guild forward

Christopher is committed to the development of young chefs to ensure the future of the UK culinary industry and is an active chef mentor for Springboard and Rotary In addition, he has various competitions he organizes such as the Major series, Brakes student challenge and judging roles at the Guilds National chef of the year and Young national chef of the year He joined Westminster Kingsway College five years ago and is currently teaching the Grand Escoffier Diploma

Grand Escofer Diploma

westking.ac.uk/grand-escoffier-diploma

International@capitalccg.ac.uk

Westminster Kingsway College

Victoria Centre, 76 Vincent Square, London

SW1P 2PD

Tel: +44 (0)20 802 8930

www.westking.ac.uk