Catering & Hospitality

This is an introduction to the basic skills required to work as a professional chef in the industry.

This course provides the skills required to work as a chef within the industry.

This course builds on knowledge gained at level 2 or is suitable for those with relevant work experience, wishing to progress onto a more complex level.

The FDQ Basic Sugarcraft Cake Decoration course covers using royal icing, sugarpaste and marzipan.

Sugar paste techniques will cover bas relief and swags whilst marzipan techniques will involve modeling, and making roses and fruits.

A ‘hands on’ course that will teach you about bread and confectionery production.

Develop your skills further on this advanced sugar paste techniques course.

This intermediate course builds on the skills and knowledge acquired from the basic course. 

An apprenticeship in catering will give you the opportunity to gain the practical experience needed, as well as the theory behind the dishes you create.