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Choosing what to study can be challenging. Speak to one of our advisors to find out what your options are.

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About the course

This qualification is for you if you are 16 or over and are working towards becoming a chef in a professional kitchen.

This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.

Centres and providers work with local employers who will contribute to the knowledge and delivery of training. Employers will provide demonstrations and talks on the industry and where possible work placements will also be provided by the employers.

Entry requirements

You are likely to have previous experience and/or a relevant level 3 qualification in cookery, such as the City & Guilds Level 3 Advanced Technical Diploma in Professional Cookery which this qualification will build on.

To have completed a hospitality /catering qualification at Level 2 or have previous experience within the hospitality industry.

Basic, numeracy, English and IT skills are needed.

Applicants need to be motivated, hard working and reliable, being punctual to classes as they will need to show Level 1 and 2 students what they can aspire to.

This means they will need to be self-disciplined, tactful, polite, patient, good humoured and helpful to others as well as being organised and adaptable.

Applicants will need to attend an interview bringing with them tutor reports or references from a relevant hospitality employer or line manager. A part time job in an establishment where the skills learnt at College can be developed is a definite advantage.

Qualifications

Level 3 Advanced Technical Diploma for Professional Chefs

What you'll learn (core modules)

This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.

The topics that will be undertaken develop advanced skills and techniques in producing:

- meat dishes

- poultry and game dishes

- fish and shellfish dishes

- vegetable and vegetarian dishes

- pastry products

- hot, cold and frozen desserts

- cakes and sponges

To support the development of these skills, you will also undertake the following topics:

- food safety supervision

- gastronomy.

Any student aged 16 to 19 who does not hold a GCSE A* to C (9 to 4 on the new grading structure) or equivalent qualifications in Maths and English by age 16 will need to continue to study these subjects in each academic year.

Where will the course take me?

This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment.

You could enter employment as a first commis chef or a chef de partie at high end establishments, such as:

- Fine dining restaurants

- Michelin star/Rosette restaurants

- Gastro pubs

- Luxury hotels.

You may have the opportunity to undertake further learning, such as:

- Higher education

- Level 4 Hospitality Manager Apprenticeship

Days & times

Starting September 2020
Monday
Tuesday
Wednesday
Thursday


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If there is anything more you would like to know about this course, please message us here.

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