A celebration of all that’s great about British food. From traditional fayre to emerging classics, the course takes us on a gastronomic journey around the British Isles.
The course covers preparation and cooking techniques, including knife skills, baking, sautéing, roasting and poaching. It also covers ingredient identification, seasonality and food history.
There are no specific entry requirements for this course.
The course is assessed via coursework.
Fees quoted apply to courses starting in the academic year 2020/21 (August 2020 – July 2021). There may be a slight increase in fees for courses starting 2021/22.
If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)