|Time and dietary info||
— This course is adaptable for vegans; just let us know when booking —
Please note: The price shown includes all five days.
09 Sep – 13 Sep 19
21 Oct – 25 Oct 19
13 Jan – 17 Jan 20
16 Mar – 20 Mar 20
13 Jul – 17 Jul 20
14 Sep – 18 Sep 20
12 Oct – 16 Oct 20
You can put down a deposit to secure your course then pay the remainder in installments. The full amount must be paid a minimum of two weeks before the course start date. If you have any questions or would like more information about payments, email firstname.lastname@example.org or give us a call on 0161 925 2000.
With four experienced tutors teaching across five days, we offer you a great depth of knowledge and the key details to get ahead. Whether you are a B&B owner or a senior development chef, this mix of hands-on cooking, tutor demos and theory-based exercises will make sure you are well-equipped to deliver great veggie and vegan food.
Over the week you will discover:
We now offer a free 30 minute follow-up consultation within three months to continue your development, with further hints and tips for recipes, menus and scaling.
Sam Platt, Cookery School Manager, said: “Our Professional Chefs’ Diploma is designed to give you the leading edge over competitors to really tempt in those vegan and veggie customers. Flexitarians are looking for increased choice so there is a growing target market. We have trained hundreds of graduates and we can’t wait to do more of it in 2019.”
Based in Greater Manchester, the school attracts people from all over the world. For further information, please email email@example.com or call 0161 925 2000.