For more information about this course, or to discuss the application process, please contact us.
|Introduction||This course is designed to provide the student with advanced methods, production and presentation of a variety of industry skills, including complex stove operations and kitchen/larder techniques. It also includes skills based on bakery, pastry and decorative items used on restaurant menus.
|Study Outline||On the course you will study Level 3 NVQ Diploma in Professional cookery and Functional Skills/GCSE'S at an appropriate level. Other opportunities include competition work.
|Entry Requirements||Level 2 qualification in Food and Beverage service, 2 C's and 2D's GCSE or 18 months industry experience.|
|Equipment||A full Chefs Uniform set (a full list will be provided), a set of Chefs knives, a probe, and relevant text/study books.
|Attendance||One year, full-time. This will include a minimum of one night working in our College restaurant.
|Assessment||Throughout the course you will build up a portfolio of evidence of your professional cookery skills and knowledge and take part in practical assessments. It will also be delivered by theory classes with written assessments.
|Progression||You will be able to follow a career in a professional kitchen in an industry that is still maintaining growth.
Further study could include Level 3 NVQ Diploma in Hospitality Supervision and leadership or Level 4 Higher Professional Diploma in Hospitality and Catering.
|Awarding Body||City & Guilds|
|Suitable for Higher Education?||N|
|Suitable for Individuals?||Y|
|Suitable for Employers?||N|