Do you have a passion for preparing food and want to work in the hospitality sector? This course will develop your existing skills and enhance your knowledge of the industry, providing you with the specialist practical skills and technical knowledge you need for work or further study. The qualification is structured to allow you to work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen. You will develop the skills and techniques you need to produce a variety of dishes, enabling you to take on different professional roles.
What will I learn?
You will learn about a range of technical and professional topics, including:
• Legal and social responsibilities
• Financial control in the commercial kitchen
• Soups and sauces
• Fruit and veg
• Meat and offal
• Fish and shellfish
• Rice, pasta and grains
• Desserts and puddings
• Pastry products
• Biscuits, cakes and sponges
Study, Assessment and Qualifications
You will need to successfully pass two externally set and marked assessments – one practical assignment and one theory exam – in order to gain your final qualification, which is graded pass, merit or distinction. Your final qualification is a Level 3 Advanced Technical Diploma in Professional Cookery.
You will be expected to complete 60 hours in an industry-related placement, which is an essential part of your course, giving you hands-on practical experience of working in the industry.
• You are likely to have previous experience and/or a relevant Level 2 qualification in cookery.
Additional Costs and Information
You will need to supply your own uniform and kit for this course which we will discuss with you during your interview. In cases of financial hardship you may be eligible for funds to help with the cost of this.
Educational activities and competitions are an important part of the course and may incur an additional cost.
What Could I Do Next?
After successfully completing this course you can choose to go directly into work as a commis chef at a higher end establishment such as a fine dining restaurant, gastro pub or a 4 or 5* hotel. Alternatively, you could begin work as a chef de partie in a restaurant, bistro, pub, hotel or with a contract caterer. A chef de partie is usually placed in charge of a particular area or section of the kitchen.