There are literally just a couple of places remaining on a new course in Foodservice Kitchen and Equipment Design that kicks off in October, Catering Insight has learned.
Anybody interested in taking part in the course and becoming the first to attain this unique qualification needs to act quickly by registering here, as the deadline expires next week.
The 12-week continual personal development (CPD) programme is run by the University of West London, but apart from four days on site the rest of the studying is carried out on a distance basis, allowing students to structure the learning around their work and personal schedules.
The course has been developed by CEDA, CESA and the FCSI, but CEDA’s vice-chair, Vita Whitaker, said it wasn’t only limited to members of those bodies.
“You don’t have to be a CEDA, CESA or an FCSI member to enrol on the programme,” she said. “It is an open course and one of many that are planned which will have this type of format.”
Students will have the same access to the University of West London and its learning resources as any full-time student and will be given 12 weeks to read, prepare and submit their final assignment.
“Students will be exposed to an amazing amount of learning, not just from the syllabus but from the experience and hearing what’s going on in the heart of the industry,” she said. “UWL is so well supported and connected by both well-known chefs and tip-top eating establishments.”
Whitaker told Catering Insight that those already registered on the course, which costs £1,100 plus VAT, come from a variety of industry backgrounds including designers, sales executives and technical professionals.
The following breakdown illustrates what students can typically expect from the course:
Week 1: This will involve one day on site for the initial induction, where a basic reading list will be provided. Students will be asked to think about what they wish to learn from the course. They may already have a problem or a knowledge gap that they wish to explore and improve. Examples may include converting a kitchen from one foodservice type to another; kitchen flows; or equipment specification to suit the size and type of operation. There is no real limit to kitchen topic.
Week 2-4: By the end of week 4, students will be researching their chosen subject.
Week 5-8: During study weeks 5-8, students will need to attend two separate days on site where they will be undertaking practical work in a fully operational kitchen. More reading material will be provided.
Week 6-7: Mini assignment will need submitting. This is to check that the student is on track and forms part of the final assignment.
Week 9-12: The students will be preparing their final assignment and one day will be required on site around study week 10 to facilitate any discussion with the tutor prior to hand-in during week 12.
Additionally, said Whitaker, students will be able to sit Food Safety L2, as well as gain a new certificate in Food Allergens and Intolerances L2. “This is particularly interesting with the changes in legislation that come into force in December 2014,” she said.