What you will learn
Having completed the internationally acclaimed Tante Marie Cordon Bleu Diploma, successful graduates can put their new skills and knowledge into practice in a working restaurant kitchen and front of house environment.
This year long paid apprenticeship will train students in every aspect of running a successful hospitality business. Areas covered include: legal obligations of a company director, accounting procedures, health & safety planning and running a ‘service kitchen’.
Graduates’ time in the Restaurant will run on rotation, with part of their time spent continuing to refine their culinary skills and offering menu ideas in the kitchen, and part of their time learning front of house etiquette and providing top class service on the Restaurant floor.
The Tante Marie Diploma in Culinary & Hospitality Management includes 5 compulsory units:
Customer relationship and marketing in hospitality management (30 credits)
Covering the principles of customer relationship management and the characteristics of a marketing strategy in a culinary and hospitality business.
Business priniples and governance in hospitality (40 credits)
Covering the management theories and practices in a culinary and hospitality business as well as the fundamentals of business planning and the obligations of business governance in a culinary and hospitality business.
Human resource management in hospitality (30 credits)
Covering the responsibilities and accountabilities in a culinary and hospitality business, providing insight in to key performance indicators within the industry as well as principles of change management.
Procurement and management of kitchen resources (30 credits)
Covering the importance of effective stock control and the fundamentals of the methods and systems used to run an effective culinary operation. Focussing on financial targets, wastage, risks and the associated impact upon profitability.
Professional kitchen management (30 credits)
Covering the requirements to maintain a safe working environment for a culinary and hospitality business. Learners will know how to meet legal requirements for food standards and understand how to employ working practices to maximise efficiency and profitability in a culinary and hospitality business.
The Restaurant employs its apprentices on a shift pattern to ensure that it is sufficiently staffed, but we also allow students time for theory classes on our online learning platform and time to work on their assessments and course work. Apprentices should expect to work a 40 hour week in the Restaurant and around 10 hours independent study time.
The Restaurant is a fully functioning independent business and as such these hours may change from week to week, therefore apprentices should be prepared for and flexible with change.
- Find out more about The Restaurant at Tante Marie here.
- To find out more about the Tante Marie Cordon Bleu Diploma or explore some of our alternative courses click here.