Hospitality Management and Advanced Food Science

What Does our 600-Hour Hospitality and Advance Food Science Program Cover?

Hospitality Management and Advanced Food Science are essential subjects in culinary education, shaping both the business and technical skills of future chefs and food industry professionals. Hospitality management teaches students how to create exceptional guest experiences, manage restaurant operations, and ensure customer satisfaction. At the same time, advanced food science explores the principles of nutrition, food safety, and innovative cooking techniques. Understanding both areas helps chefs develop menus that are not only delicious but also safe, nutritious, and aligned with modern dining trends. By combining culinary creativity with scientific knowledge and management skills, students can excel in a competitive and ever-evolving industry.

At Chef Academy London, we don’t just teach you how to cook—we train you to become a professional chef, equipped with the skills to excel in the culinary industry. Here, you’ll develop the expertise needed to manage a kitchen efficiently and confidently.

Your journey begins with 150 hours of hands-on training in our development kitchen, where our executive chef will teach you the fundamentals of working in a professional kitchen. From there, you’ll move on to 200 hours of live training in one of our fine dining restaurant partner kitchens, gaining experience across all sections of the kitchen under the supervision of a Head Chef.

Next, you’ll advance to 200 hours of Michelin Star training, where you’ll refine your skills using advanced cooking techniques at one of our prestigious Michelin-starred partner establishments.

Once your practical training is complete, you’ll begin our Management Training program, which covers everything you need to successfully run a professional kitchen.

We are the only culinary school in London offering this unparalleled opportunity. Whether you aspire to work in a world-class kitchen or open your own restaurant, this program will prepare you to succeed at the highest level. Take the first step toward your dream career today!

Hospitality Management and Advanced Food Science Course

This comprehensive 600-hour program is designed for those aspiring to excel in the hospitality and culinary industries.
Covering kitchen operations, food science, advanced cooking techniques, and management training, this course provides a well-rounded
education in professional hospitality and gastronomy.

Development Training (150 Hours)

Before stepping into the professional kitchen, students will undergo online HACCP training and an introduction to kitchen operations with an
executive development trainer. This foundational training includes:

✅ Kitchen Orientation

• Guided kitchen tour
• Fire safety protocols
• Health, hygiene, and workplace safety
• Kitchen regulations and best practices
• Manual handling techniques

✅ Essential Culinary Skills

• Understanding and using kitchen equipment, utensils, and knives
• Mastering cutting techniques
• Learning mise en place fundamentals
• Understanding flavor profiles (bitter, sour, sweet, umami, salty)
• Portioning and timing for starters, mains, sides, and desserts

✅ Core Culinary Training

• Meat, poultry, and game preparation
• Fish and shellfish handling and cooking
• Mastering diverse cooking techniques (grilling, roasting, frying, steaming, braising, sous vide, etc.)
• Presentation and plating skills
• Introduction to bakery and pastry

Advanced Training

For students looking to push their culinary expertise further, the advanced training segment covers:

• Professional kitchen operations
• Ingredient selection and fabrication techniques
• Advanced cooking and plating methods
• Introduction to molecular gastronomy
• Contemporary restaurant cooking and service

Live Training (400 Hours) 👨‍🍳

Students will apply their skills in a professional kitchen, gaining real-world experience through intensive, hands-on training.

✅ Key Training Areas

• Stocks, sauces, and soups
• Pasta mastery: fresh & dried pasta
• Vegetables & grains: potatoes, legumes, and grains
• Meat & poultry: selection, classification, storage, and cooking techniques
• Fish & seafood: classification, cleaning, cooking techniques
• Garde Manger: salad dressings, hors d’oeuvres, charcuterie
• Baking & pastry: bread making, pastry doughs, creams, plated desserts

Management Training (50 Hours) 🏢

✅ Financial & Business Skills

• Budgeting, forecasting, and cost control
• Managing stock rotation and inventory
• Effective menu development

✅ Health & Safety Compliance

• Fire safety, risk assessments, first aid
• Food safety regulations and internal audits
• Handling hazardous materials (COSHH)

✅ Staff Management & Leadership

• Staff training, motivation, and retention
• Rota planning and workplace induction
• Disciplinary procedures and employment law compliance
• Communication and business decision-making strategies

Why Choose This Course?

This program provides a holistic education in culinary arts, hospitality, and food science, combining hands-on training, theoretical knowledge, and business expertise.
Whether you’re an aspiring chef, a hospitality professional, or an entrepreneur looking to refine your skills, this course offers everything you need to succeed in the industry.