Professional Chef - Level 1 Diploma

• Cuisine
• Patisserie and Confectionery
• Restaurant Management

This is one of the only full-time culinary arts courses to deliver culinary science at all levels of the curriculum alongside entrepreneurship studies.

The Professional Chef Diploma is supported and endorsed by the Craft Guild of Chefs, the British Culinary Federation, Master Chefs of Great Britain and the Royal Academy of Culinary Arts and is expertly taught by our award-winning culinary arts team.

Our graduates have an excellent record of being offered top employment opportunities at the successful conclusion of their studies, many run their own restaurants and have been awarded numerous Michelin stars; which is one of the reasons why this is the premier full-time chef course in the UK.

Topics covered can include:

• Garde Manger studies, both classical and modern
• Butchery and fishmongery
• Practical Cuisine
• Pâtisserie and bakery
• Restaurant service in our public restaurant, The Vincent Rooms
• Gastronomy and product development
• Culinary science and food innovation
• Health, safety and food hygiene
• Kitchen management and food cost control
• Resource sustainability; from 'farm to fork'
• Kitchen management
• Menu engineering and pricing
• Fundamentals of beverage service and oenology
• Sales and marketing
• Food and beverage operations theory
• Principles of supervision

You do not need to have any previous qualifications.

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

The course is assessed throughout the year by:

• Short practical assignments
• Coursework
• Written tests
• Final synoptic examinations

These will earn you additional points towards the Westminster Diploma.

Aged 16-18

If you will be aged 16, 17 or 18 on 31st August prior to the start date of your course and you have the legal right to remain in the UK for the duration of your programme then your study with us will be free. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Uniform costs are £660.

This course will help you to move on to higher level courses, such as Professional Chef - Level 2 or an apprenticeship.

Originally from Hungary, Janos studied professional cooking, hospitality and catering management and worked for the Danubius Hotels group for several years.

He came to the UK to complete a professional qualification in hospitality management through the International Examination Board of Cambridge University.

In the UK industry, he gained a wealth of experience working for award-winning restaurants 152 Aldeburgh, the Riverview in Beaulieu, the luxury hotel group Elite Hotels and celebrity chef Michael Caines.

Janos is a qualified teacher and TAQA assessor and has been involved in education and vocational training since 2012, first at Canterbury College, before he joined Westminster Kingsway College in 2016.

Janos is passionate about food, nutrition and exercise and their benefits on human health, and physical and mental wellbeing. He is a NASM-certified personal trainer and nutrition coach. 

Richard is a dedicated and enthusiastic professional with 10 years of teaching experience and 30 years of experience in high-profile 4/5 star international hotels in Mauritius, Germany and London plus Clubs. Richard is the leading lecturer in wines and spirits at the college and has led the fine dining experience for several years.

Food and Beverage is his passion along with exceptional customer service with great attention to detail. Student education is at the forefront of his goals with a belief that everyone to achieve their best and if you learn from the best then you have the chance to reach the best positions within the industry.

Richard possesses excellent interpersonal skills and the ability to communicate concisely at all levels. He enjoys being part of a successful and productive team and thrives in new and challenging environments. Passionate about Food and Beverage and one who also keeps himself up to date with current trends which then means he can bring this into the college and to the students.

Many students that he has taught have gone on to be successful, be it in Michelin 3-star restaurants and top hotels as well as those that have opened their catering businesses. Ensuring that you grow as an individual and gain all the knowledge is key to my drive. Richard will train you to do as well as you can.

Lindsey Lamont joined Westminster Kingsway College in 2012, she began her teaching career at North Hertfordshire College in 2010 after studying for her teaching diploma with the University of Hertfordshire. Lindsey Lamont studied her Professional Cookery and Hospitality NVQ Level 2 and Level 3 full qualification and went on to work in the industry as a management trainee in a 4-star Country House Hotel, being promoted to Conference and Events Manager and then Restaurant Manager. During Lindsey’s time as a Restaurant Manager, the restaurant was awarded 2 AA Rosettes. As well as being a Hospitality Lecturer, Lindsey is also the Course Coordinator for the level 2 and level 3 Food and Beverage Specialist course.

Glynis is a dedicated and passionate individual who embarked on a remarkable journey that led her from the world of baking to the inspiring arena of culinary education.

Glynis successfully gained her City and Guilds diploma in catering and hospitality at Chelmsford College before moving into employment at a local bakery producing specialist breads and pastries. It was here she found her passion for baking.

Following on, Glynis began to explore opportunities in various establishments, both locally and abroad. She found the inspiration to start her own business in bespoke celebration cakes which proved very successful. These experiences allowed her to hone her skills, learn from experts in the field, and gain valuable insights into the culinary industry. 

After stepping into a management and training role within Catering Alliance, Glynis was tasked with providing training to new staff. It was from here she pursued a full-time career in teaching.

Using her valuable experience, she successfully gained her degree in teaching and assessing and has enjoyed sharing her passion and inspiring others for over 15 years.

Owen studied Hotel and Catering Management at the University of Surrey before enjoying a fifteen-year career in restaurant management in the branded and independent sectors. He led many diverse teams to commercial success and particularly enjoyed his time as Operations Manager for a six-site business in the South West. Owen crossed into teaching in 2009, initially at South Essex College, moving to Westminster Kingsway College in 2015 since when he has led the Level 3 Diploma in Hospitality and Events.

Andrew embarked on his teaching odyssey in May 2005, embarking on a part-time teaching role at Westminster Kingsway College, where he passionately instructed students across various levels 1, 2, and 3 courses. As time progressed, he made the transition to full-time teaching, achieving well-deserved promotions along the way. For the past eight years, he has held the esteemed position of Head of First Year.

Under Andrew's guidance, he has consistently maintained the highest graduation rate, ensuring that all learners receive an exemplary start to their culinary careers.

Before venturing into the realm of education, Andrew devoted his career after college to the hotel industry. Following that, he made a successful transition into the contract catering sector, amassing valuable expertise while working in prestigious blue-chip establishments, including banks, law firms, and other illustrious institutions nestled within the vibrant heart of London's financial district.

Joseph has been teaching at Westminster Kingsway College (WestKing) for 9 years. Joe currently teaches across all levels of the VRQ levels 1,2 and 3 of the Professional Chefs Diploma. This role currently involves the running of the Cold Larder kitchen and other RWE areas and previously the development of the Atrium Café which services the staff and the students and caters for up to 300 covers a day.

In his time at WestKing, Joe has mentored students for many competitions including Olympia, the British Seafood Chef of the Year, and the Entente Cordiale which pairs UK and French students to compete. Joe has also worked with the international team yodeliver Korean workshops and courses. Additionally, he has been involved with live cookery with notable chefs from the industry alongside my involvement in the Roux Scholarship. 

He has worked in many sectors of the industry and continues to develop and maintain his current skills by running external catering alongside my teaching commitments as well as some stages in the industry. I have ADHD and Dyslexia and continue to manage and learn about my conditions with help from, WestKing and access to work. This also enables me to identify and help both staff and students who reach out.

Emily's journey started at Westminster Kingsway College (WestKing) studying on the Professional Chef course. Over the three years, she honed her skills and left with a prestigious Diploma in hand.

Emily pursued her love for seafood and fine dining by venturing into some of London's most renowned restaurants. She immersed herself in the culinary world, acquiring valuable skills and steadily climbing the ranks.

A move to Scotland marked a turning point in Emily's career as she delved into the world of game and butchery, becoming an expert in the Scottish fine dining and field-to-fork scene. Her four years in Scotland were transformative, deepening her knowledge and expertise.

Emily decided to explore a different facet of the industry and played a pivotal role in developing and launching a fitness food company, specialising in creating macro-friendly meals tailored for bodybuilders and fitness professionals. This experience broadened her horizons and added a unique dimension to her culinary expertise.

Emily returned to London and found a love for teaching at Waitrose Cookery School, imparting her culinary wisdom to learners and deepening her love for the art of instruction.

Emily's culinary journey came full circle as she returned to WestKing working alongside the lecturers who had shaped her as a chef. Now, as a lecturer in Culinary Arts, she passes on her wealth of experience and knowledge to the next generation. Emily's career is a testament to her unwavering commitment to Culinary Arts and her passion for sharing her expertise with others.

Tom's journey from a student at Westminster Kingsway College (WestKing) where he excelled and earned top marks, completing the Professional Chef Diploma in 2005 to a Culinary Lecturer is a testament to his remarkable dedication and extensive experience in the Hospitality industry. In 2022, he returned to WestKing to share his wealth of knowledge and passion for Culinary Arts. 

Following his time at college, he embarked on a diverse and illustrious career spanning over two decades in the UK and abroad.

After college, Tom had the privilege of working alongside the renowned Michelin-starred chef, Gary Rhodes. He later ventured to Dubai, where he continued to collaborate with the Rhodes brand, eventually transitioning to the hotel sector at Grosvenor House Hotel. His culinary prowess led to his appointment as Executive Chef in 2012, where he oversaw the operations of all restaurants and managed a team of 136 chefs.

Upon leaving Dubai, Tom returned to the UK and took on a significant role with the Eastern Mediterranean restaurant group Brother Marcus. Here, he supervised kitchen operations across multiple locations and contributed to the company's expansion plans.

Over the years, he has imparted his wisdom to students in their first, second, and third years of the Professional Chefs Diploma programme. His extensive background includes working in private residences, orchestrating high-end catering events, participating in TV cooking shows, and accumulating invaluable experience in the hotel and restaurant sectors. Tom is passionate about sharing his industry insights and skills with the next generation of chefs.

Liane worked for 10 years in the Royal Automobile Club in their Learning and Development department. Liane was an expat for 6 years in Dubai and worked as a Food and Beverage Trainer at the Jumeirah Beach Hotel. Before this, the roles were all operational - in the Food and Beverage areas (Front of House) working for Five Star Hotels such as Shangri-La and Burj Al Arab.

Liane started their career in London, in The Dorchester Hotel after attending Hotel Management School in the Netherlands and worked for One Aldwych and Great Eastern Hotel. For a short period, Liane also ventured into retail working for Harrods.

Liane has areas of specific knowledge or expertise including:  

• Tea and coffee from working for Harrods
• Coaching and mentoring
• Psychology
• Mental Health First Aid
• Overall Food and Beverage Service

Liane has taught BTEC Hospitality and Events – Human Resources, Customer Service and Events Management, Professional Chef Diploma Level 1 and Level 2, Front of House theory and practical classes and Professional Food and Beverage Supervision Level 3 theory.

Liane won ‘Best Newcomer’ at a Seafood Restaurant ‘Amwaj’ when working as a restaurant manager for Shangri-La Dubai and 'Runner-up' for the Gold Service Scholarship for Service Excellence competition held at Claridge’s hotel.

Liane has enjoyed being a part of developing the next stars in Hospitality and can’t wait to see how everyone’s career pans out! Liane believes in Hospitality, the world is your Oyster, and it might take you places you can never imagine.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.