Management Course takes Chefs from Field and Sea to Plate

11 Apr 2017

Hospitality and catering is a key industry in the region and the Mayflower 400 celebrations, marking the sailing of the Pilgrim Fathers from Plymouth to America in 1620, will have a massive impact on the sector. City College Plymouth is working with local employers to ensure that the workforce is equipped with the right skills to meet industry needs.


As well as courses and Apprenticeships, the College is rolling out a number of initiatives from a chef academy for young people still at a school, to pre-employment programmes for young people not in education, employment and training and adult job seekers, to management programmes for professionals. The initiatives are being supported by the Savoy Trust, a grant-giving charitable trust to advance and develop education, training and qualifications within the hospitality industry.


The bespoke Chef Management Programme is designed to develop professional leadership and management skills for chefs wanting to take their careers to the next level. Run once a week over four or five weeks, the culinary course covers a range of management disciplines such as budgets and marketing, as well as how to lead and motivate a team. The programme includes visits to local producers, giving an insight into the processes behind the scenes.


“This programme is for chefs who already have high-level culinary skills,” said Academy Manager for Hospitality and Catering at the College, Chaz Talbot. “It’s designed to take them to the next level so that they can manage a team or run their own kitchen with everything that entails.


“Understanding the fundamental basics of business is key to managing a successful kitchen. In order to be a head chef or set up your own business, you need to know processes for procurement, costing and budgeting as well as managing people on a day-to-day basis. Knowing how to promote your business and provide good customer service are also essential to being successful.


“There is a shortage of chefs in the UK and as an area where hospitality and catering is a leading industry, it is important that we provide the right training to meet skills needs. We work closely with businesses throughout the sector to ensure our courses are relevant and combine the right mix of learning and practical experience at all levels.”


The Chef Management Programme runs on consecutive Mondays with start dates on 24 April (four weeks) or 5 June (five weeks) and costs £200. For more information and to book a place call 01752 305026 or e-mail


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