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Course Aims To Produce Culinary Stars Of The Future

YOUNG people who want to learn how to cook could become Michelin-star chefs if they enrol on The Royal Academy of Culinary Arts (RACA) course at The City of Liverpool College.

The course will give students aged between 16 and 19 an exclusive insight into premier chef training in Europe while working alongside top professionals from the finest restaurants and hotels in the North West.

All the trainees will receive industry-respected qualifications and sit the RACA final exam on completion of the course, which begins in September.

If successful, the chefs will be awarded the coveted Royal Academy of Culinary Arts Diploma and become Graduates of the RACA.

The City of Liverpool College is the first college in the North West and only the third outside of London and the south to be hand-picked to deliver the course.

The RACA apprenticeship at the college launched in September last year and the first apprentices have already achieved NVQ Level Two in Professional Cookery.

A total of 16 places are being offered for the new day-release programme, which is run by the college’s Executive Chef Ian Jaundoo FCGC and The Art School’s Chef Patron and RACA Fellow Paul Askew.

During the apprenticeship, the young chefs will attend The City of Liverpool College each week for a day of formal training, practical work, culinary theory and assessments.

The curriculum is cutting-edge and combines culinary traditions with modern developments and an internationally-informed knowledge.

The apprentices will also benefit from an unrivalled enrichment programme including demonstrations by leading chefs, “stages” at top restaurants and field trips to food producers.

From September, the hopeful chefs undergo an intensive culinary traineeship before they start paid employment in industry, under the guidance of senior chefs, in January 2019.

Earlier this month, students from the college were victorious at the prestigious Country Range Student Chef Challenge final and will go on to compete against six other colleges at ScotHot, Scotland’s biggest food, drink and hospitality show on 15th March.

The prize is the Student Chef Challenge title and the successful team will win a once in a lifetime opportunity to work with the Craft Guild of Chef’s culinary team in catering for over a thousand guests at the Craft Guild of Chefs Annual Awards 2017.

Executive Chef Ian Jaundoo said: “We have brilliant students at the college, who are all doing wonderful things in the kitchen and being recognised nationally for their skill and commitment.

“The RACA course at the college is very important to Liverpool and the North West because it means we can find, train and keep talented chefs in the region.

“For years, chefs who have been trained at the college have had to move south to work in the highest quality restaurants that have allowed them to win their Michelin stars.

“But with the RACA programme we are aiming to keep the talent here so more restaurants of Michelin star standard may open.

“The first year of the course has been a huge success and I’m looking forward to more chefs from the city stepping up to make Liverpool a world class culinary destination.”

For more information about the Royal Academy of Culinary Arts programme at the college visit:

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