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An artistic presentation plates with colorful vegetables and tender meat, demonstrating the talents of culinary students.

The Sustainable Chef Skills Bootcamp - Wave 6

Summary

This 4week bootcamp is designed for culinary professionals who wish to accelerate their knowledge and skills to embed sustainability and those responsible for menu design and implementing professional practices that are compliant with regulations in a professional catering environment.  It is suited to chefs / chef de partie / commis chef / cooks and other similar culinary professionals either having worked in or currently working in or running catering facilities.  As a minimum it is expected that bootcamp participants will have a minimum of level 2 food hygiene and a basic level of culinary skills training.  They should be comfortable operating in a professional kitchen environment.

Next course dates

Start date Location Duration
20 Jan 2026
Bispham Campus
4 Weeks
24 Feb 2026
Bispham Campus
4 Weeks

UK Government logo on a black background, featuring certification text: "Funded by UK Government."

Logos for Skills for Life - Skills Bootcamps (left) and Lancashire Skills & Employment Hub (right).

Where can this subject lead?

Career progression

Enhanced employability.

CPD Opportunities.

Career Progression.

Level 3 Production Chef Apprenticeship opportunities.

Key information

Qualification obtained

Skills Bootcamps - Catering - Level 3 equivalent

Fees and funding

Self Employed/Unemployed/Individuals funding is available (please enquire for further information)

SME employers pay 10% of the £3,200 course fees: £320

Levy-paying employers pay 30% of the £3,200 course fees: £960

What will I learn?

  • Sustainable practices and technologies within a professional kitchen
  • Vegan and Plant-based menu design
  • Sustainability Nutrition and Ethical sourcing
  • Sustainability Water and Waste Management
  • Wellbeing for culinary professionals and industry support

  •    Career planning for progression and interview skills

     

Essential skills: English and Maths

Candidates will require a basic level of literacy, numeracy and digital skills to access the technical content for the programme, B&FC have specialist adult provision for those students who need further support in developing these skills. 

Industry placement, field trips and guest speakers

  • External visit to a highly accoladed restaurant celebrated for its sustainability ethos
  • Sessions led by award-winning chefs and hospitality leaders shaping the future of sustainable dining
  • Hands-on workshops with surplus food innovators and plant-based cuisine specialists
  • Resilience and wellbeing workshop delivered by a leading mental health organisation in hospitality

How will I be assessed?

Introduction to Foraging  

How to Use Garden Herbs 

Becoming a Waste Reduction Specialist  

Sustainable Food Production and Processing  

Sustainable Business Practices  

Renewable Energy and Sustainable Development   

Introduction to Environmental Sustainability