Hospitality and Catering – Professional Cookery Level 3 Focus and perfect your creative cookery skills for high standard contemporary catering.
You will gain advanced skills and techniques in the College’s well equipped training kitchens, producing a broad variety of speciality foods, ranging from patisserie and petit fours to shellfish and vegetarian dishes. Written assignments will introduce the theories of health and safety, food safety, gastronomy, sourcing of food and product development. Previous work experience opportunities include top establishments, such as Simpsons in Birmingham, La Becasse in Ludlow and the Hilton in Cardiff. This experience broadens your knowledge, skills and product development. Students are also encouraged to enter national competitions, which give them a fantastic insight into an intense and creative industry. Depending on your aspirations, this course provides a pathway through the industry and can lead to more advanced levels of study. It will open up a wide variety of opportunities, giving you the skills and stamina to carve your own career in this fast-paced industry.
All full-time students are required to study maths and English at the appropriate level. Please see page 6 for more details.
Qualification Level 3 City and Guilds Diploma in Professional Cookery
Employment options may include: • Senior Chef de Partie, Junior Sous Chef, Head Chef
Entry Requirements • Five GCSEs at grade 4 (grade C) or above (to include maths and English) or successful completion of a suitable and relevant Level 2 qualification at Merit grade or above • Successful interview and initial assessment in literacy and numeracy • Applicants will be expected to demonstrate enthusiasm and commitment to the chosen subject area Progression Progression routes shown are dependent on successful completion of qualifications and meeting entry criteria. Study options may include: • Speciality Advanced Cookery • Higher Education courses in related subjects
You may also like... • Advanced Apprenticeship in Professional Cookery
Duration One year Course Content A selection of unit titles is shown below. • Supervising Food Safety for Catering • Supervisory Skills • Gastronomy & Food Culture • Sourcing Produce for the Professional Kitchen
Course Costs Please note, the costs given below are subject to change.
You will be assessed by practical skill tests and on a continuous basis. You will also be required to produce a portfolio of evidence. Theoretical aspects of the programme will mainly be assessed through assignments and test papers.
Aged 19 or over (at the start of the course) Different fees apply depending on your individual circumstances and prior qualifications. Please refer to page 18 for more details or telephone 0800 032 1986 to speak to somebody who will be able to help.
For enquiries or advice
0800 032 1986
Aged 16-18 years There are no tuition or examination fees | Materials Fee £220
enquiries@hlcollege.ac.uk
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