With businesses struggling to fill almost half of all skilled chef vacancies the CTH Level 5 Diploma in Culinary and Hospitality Management is the first of its kind to offer chefs training in all aspects of running a successful hospitality business, entirely through time spent in the workplace.
In the wake of a report which found that poor staff soft skills could lead to an industry crisis by 2020, chefs will be trained in customer relations and managing staff, as well as running and developing a professional kitchen.
The 12 month programme is based at the Academy's new training site The Restaurant at Tante Marie in Woking and is open to graduates of Tante Marie’s Cordon Bleu Diploma and CTH Level 4 Diploma qualifications who wish to put their culinary skills to use in a commercial environment.
“Our students will be able to gain a real insight into exactly what it takes to run a successful hospitality business, from creating a marketing strategy and business plan to effective stock control and implementation of a food safety policy...and of course, how to actually hit the ground running in a notoriously fast paced industry!", said Andrew Maxwell, Tante Marie’s managing director and principal.
“Our professional courses and Cordon Bleu Diploma qualification have put Tante Marie on the map as a leading international cookery school and I’m thrilled that we’re now able to offer the hospitality industry’s first business-focused qualification.”
VisitEngland has warned that a lack of skilled chefs could damage the growing 'foodie' tourism industry in the UK, with shortages particularly bad in London and the South East.