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Level 3 Advanced Technical Diploma in Professional Cookery

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