This vocational course is a progression from the Level 2 Diploma in Professional Cookery. It is ideal if you want to gain employment in the hospitality sector as a professional chef. This qualification will help learners develop advanced skills and techniques in producing and presenting complex dishes and desserts; enabling them to explore gastronomy, menu design, and undertake supervisory roles within a kitchen, whether in the kitchen & larder or the pastry sections.*
Your course:
During the course you will cover the following topics:
- Legal and Social Responsibilities in the Professional Kitchen
- Financial Control in the Professional Kitchen
- Stocks, Soups and Sauces
- Fruit and Vegetables
- Meat and Offal
- Poultry Fish and Shellfish
- Farinaceous Dishes
- Desserts and Puddings
- Paste Products
- Biscuits, Cakes and Sponges
- Fermented Products
- Chocolate Product
Entry requirements:
The minimum requirement is at least five GCSEs at Grade 4 OR at least 3 GCSE subjects at Grade 4 alongside alternative GCSE equivalent requirements. At least one of Maths or English Language must be Grade 4 and neither lower than Grade 3. For this course you must also have successfully completed Level 2 VRQ in Professional Cookery or equivalent. Please note: If you have not achieved a Grade 4 or above in GCSE English and/or Maths you will be required to continue studying these alongside your college course.
Progression:
On successful completion you may choose to enter the workplace or continue your studies further.
Potential Careers:
- Head Chef
- Waiter Sous
- Chef
- Pastry Chef
- Restaurant Manager
