Search our Website

Providing specialist training across the entire agrifood supply chain

University of Nottingham
  • Print

Culinary Skills in Production


Who Is This Course For?

This module is primarily aimed at Food Technologists and Development Chefs working in the food industry who develop products for commercial sale. Its aim is to look at professional kitchen language and professional production language and ensure a true understanding of these by the other complementary discipline whether referring to ingredients e.g. Lipids Vs fat or process e.g. Folding or pumping.


Key Facts File

Culinary Skills in Production
Type/Duration: 2x one-day workshops:

Day one is delivered separately for Chefs and Technologists, enabling each to get a basic grounding in the other discipline.

Day two is delivered together to facilitate joint work to encourage and empower practice of working across the disciplines, breaking down the barriers of language and promoting positive communication.
Entry Requirements:
Graduate level or 5 years relevant experience working in any part of the food industry as a chef or food technologist.
Cost: The tuition fee is £750 (residential accommodation and meals are additional), however up to 100% of the funding for the tuition fee could be made available to you through the AgriFood Advanced Training Partnership. 
Campus: University of Nottingham, Sutton Bonington Campus, LE12 5RD

  • Course Information
  • Course Deliverers
  • Skills and Career

Each workshop is a mix of practical and information exchange giving maximum opportunity for participation from all. They will be delivered by a series of experts from across the food industry.

Development Chefs:

You will attend your specialist Day 1, which will cover:

  • Learning the language and words to engage with ingredients suppliers, technologists, production and clients
  • How to be more specific / exact when defining your product(s) and requirements
  • Developing product creations that are repeatable / consistent

You will finish Day 1 with increased vocabulary and confidence; guided by an industry expert in food ingredients you will be lead through the methods and reasoning behind specifying how your creations need to be re-created consistently [experiencing the Quality Assurance Laboratory]. You will also have a better understanding of ‘their’ issues.

Food Technologists:

You will attend your specialist Day 1, which will cover:

  • Learn to taste ingredients / products
  • Learn the language of flavours and culinary terms
  • How to communicate with development chefs to exactly define what you will take into the factory

You will finish Day 1 with increased vocabulary and confidence to talk with chefs and understand their creations. You will also gain hands-on, culinary techniques from Michelin starred chefs (practical kitchen skills).

Both Groups:

On Day 2 the Development Chefs and Food Technologist will learn together why it is critical for you to be able to work and communicate effectively.

Working with each other, you will experience how to structure an outline plan for taking a product from concept through to production, highlighting the critical issues and points on the pathway coached through the process as you work.

You will also jointly develop a more effective way to work across company, supplier and client without compromising the technological needs of a production line and guarding food safety gaining more freedom to launch more products into production successfully first time.

The course was conceived by Ruth Dolby, Nutrition Associate at Food Science Fusion Ltd due to the growing gap between development chefs and food technologists. As each area becomes more specialised and greater depths are taught in each discipline the less they are able to understand and thus appreciate each other’s role in the process of new product development. This 2-day workshop was written to address this issue.

Delivered as participation workshops by professionals who are successful in the highly competitive world of new product development sharing with the participants the methods that they use in their area of expertise. The course will be led by Marcus Ellenby.

Click the names below to show their biographies:

  • Marcus Ellenby
  • Cheryl Lockett
  • Jonny Bingham & David Jones
  • Jennie Lord
  • Ruth Dolby

Learning outcomes:

  • The ability to create a critical path for each new food product.
  • Understanding the practical, scientific and economic reasons why things that work in the kitchen cannot always be reproduced in the factory.
  • A clear understanding of language and terminology used in kitchens and production facilities and how to communicate clearly across disciplines.

Overall you will be able to apply your knowledge and skills more effectively, decreasing tensions across the disciplines though a common language and understanding of where each discipline contributes so enabling reduction in back-tracking and more effective planning of projects and realistic outcomes. You will also jointly develop a more effective way to work across company, supplier and client without losing your creative flair and gaining more freedom to launch more products into production successfully first time.


Course Contact Details:

Ruth Dolby
Nutrition Associate,
Food Science Fusion Ltd.
phoneicon t: +44 (0)115 95 16210
email Enquire via Email
pin Get Directions




Related Courses

Sensory Evaluation - Statistical Methods and Interpretation

Psychophysics, Physiology and Perception

Food Flavour

Food Material Science

Related News Items 

New course launched on Culinary Skills in Production


Non corporate website