Specialised Chefs 2025 Graduation – Friday, 28th March

Fifteen students from one of Bournemouth and Poole College’s flagship courses graduated on Friday, 28th March, at the prestigious Vincent Rooms, London - a trio of three distinct eating areas at Capital City College, Westminster.

The Specialised Chefs programme, which has been established at the college for over 35 years (1989), has seen chefs progress through the ranks to become industry-leading in their sector. 

Following a three-year course, each graduate has now earned a much-coveted Royal Academy Diploma, a Level 2 Commis Chef Standard, a Level 3 Chef De Partie Standard, a Level 3 Patisserie & Confectionary standard, a Level 2 and Level 3 Food Hygiene qualification and have successfully achieved intermediate and advanced level apprenticeships. All students passed the practical exam set by the Royal Academy’s Education Committee.

The programme oversees trainee chefs learning the skills to complete fantastic starters, delicious main courses, and fabulous desserts as well as menu planning. An example of a dish cooked by graduate Lucy-mae D’Arcy is: “One of my favourite dishes I remember cooking whilst at college was a pan-fried duck breast with gnocci and honey-roasted carrots. I cooked this dish for my second-year exam and I remember practising it over and over again, making little changes until it was perfect.”

Students who have now successfully passed through their course were all delighted to be treated to a haute-cuisine meal in the Vincent Rooms. Guests enjoyed smoked duck and celeriac remoulade, pickled walnut puree and dandelion followed by grilled mackerel with wild garlic mayonnaise and black pepper with a savoury thyme sponge, with lemon cream for dessert. 

Lucy-mae D’Arcy also said: “Our graduation ceremony was amazing and just what all of my fellow classmates and tutors needed, especially after three years of hard work. I am really happy to have graduated so I can now progress even further in my career.”

A testament to the success of this programme, the majority of graduates continue to make a significant impact within the industry, with many securing roles as executive chefs and esteemed members of the Royal Academy of Culinary Arts (RACA). Alumni of the programme have gone on to build illustrious careers across the UK, USA, Australia, New Zealand and Europe, reinforcing the global reach and influence of this exceptional programme. 

Speaking on the programme, Antony Carr, Executive Director of HE and Skills at Bournemouth and Poole College, commented: “The Specialised Chefs Apprenticeship is a truly transformative programme that equips students with the very highest level of culinary skills and industry experience. We are immensely proud of our graduates and their remarkable accomplishments. Their dedication, passion and talent will undoubtedly shape the future of the culinary world.”

The Bournemouth and Poole College and the Royal Academy of Culinary Arts remain committed to fostering the next generation of culinary talent through this prestigious programme, ensuring that the legacy of excellence continues for years to come.