CATERING - PROFESSIONAL COOKERY LEVEL 3 Focus and refine your creative cooking skills to enable you to develop your career as a professional chef.
This course will develop and advance your skills and expand your knowledge to help you develop a successful career in the hospitality industry. You will develop your preparation, cooking and creative presentation skills working in the College’s industry-standard kitchen and restaurant. You will have the opportunity to cater for annual events, enter national competitions and industry visits will enable you to understand the expectations of a future employer. This will broaden your experience of the industry and open up opportunities for you to carve your own career as a professional chef.
Entry Requirements
Qualification
Study options may include: • Specialist advanced cookery courses such as patisserie
City & Guilds NVQ Level 3 Diploma in Professional Cookery
Duration One year
Course Content Topics you will cover include: • Prepare & cook a range of complex dishes • Contribute to the development of recipes and menus • Maintain the health, hygiene, safety & security of the working environment • Maintain food safety when preparing, storing & cooking food Advanced skills and techniques using a broad range of food commodities ranging from meat, poultry, fish, patisserie and vegetarian dishes. Assessment is by observed practical tasks on a continuous basis and industry related assignments, projects and written assessments, which are assessed through internal and external assessment papers. You will be required to produce a portfolio of evidence of your skills. All full-time students are required to study maths and English at the appropriate level. Please see page 8 for more details.
• 5 GCSEs at grade C (grade 4) or above (to include maths and English) or completion of a Level 2 related qualification • Successful interview and initial assessment • You will need to demonstrate an enthusiasm and commitment for this subject area
Progression Progression routes shown are dependent on successful completion of qualifications and meeting entry criteria.
Employment options may include: • Senior chef de partie • Junior sous chef • Head chef
Course Costs Please note that any costs shown here are subject to change and that there may be additional material costs for your course. There are various bursaries available to support eligible students with course-related costs and you can find out more about these on page 14. Aged 16 –18 years There are no tuition or examination fees Aged 19 or over (at the start of the course) Different fees apply depending on your individual circumstances and prior qualifications. Please telephone 01691 688029 to speak to somebody who will be able to help
Material Fees There is a £220 material fee cost for this course.
T:0800 440 2281 37
