Duration: 1 year
Course Level: Level 3
Assessment: 60% Practical, 40% Coursework / Written Exam
Entry Requirements: Standard Level 3 entry requirements apply. For this course you must also have successfully completed Level 2 VRQ in Professional Cookery/ Level 2 VRQ in Professional Food and Beverage Service or equivalent.
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 skills and techniques in producing and presenting advanced dishes and desserts; enabling them to undertake roles within a kitchen, whether in the kitchen and larder or the pastry section.
Your Course
During the course you will cover the following topics:
- Legal & 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 products
You are required to purchase the necessary chef uniform, together with a knife kit and text books. Please contact Student Services for details on these charges, Tel: 01757 211040.
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.
Your Future
On successful completion you may choose to enter the workplace, or continue your studies further at university. As part of your programme you will be expected to complete work experience which will include travelling.
Entry Requirements
Standard Level 3 entry requirements apply. For this course you must also have successfully completed Level 2 VRQ in Professional Cookery/ Level 2 VRQ in Professional Food and Beverage Service or equivalent
