Advanced Craft Qualification Level 3

Course Overview
This 1 year course is designed for people aspiring to senior positions within the food preparation side of the industry. Emphasis throughout the course is on practical work within the College kitchens. The Advanced Craft qualification is offered over a period of one year in either Kitchen & Larder, Pastry & Confectionery or Restaurant . All primary qualifications are at NVQ Level 3 and all options incorporate an additional qualification as part of the programme.

Course Structure
The Level 3 programme of study, in addition to the core units of Receipt & Storage of Commodities, Health & Safety, Manage Oneself, also includes specialist units in the following areas:
Pastry and Confectionary

• Complex hot desserts
• 
  Complex hot & cold sauces
  
• 
  Complex pastry products
  
• 
  Complex fermented dough products
  
• 
  Complex cake, sponge & biscuit products
  
• 
  Complex marzipan & chocolate products
  
• 
  Complex pastillage & sugar products
  

Kitchen and Larder

• Complex fish dishes
• Complex soups
• Complex cold products
• Complex canaps & cocktail products
• Complex meat & poultry dishes
• Complex sauces & cold dressings
• Complex vegetable dishes
• 
  Healthy Eating
  
  

Restaurant

• Supervise the work of staff
• 
  Establish and develop positive working relationships in hospitality
  
• 
  Contribute to the control of resources
  
• 
  Maintain the health, hygiene, safety & security of the working environment
  
  
  

• 
  Manage yourself
  
• 
  Supervise a function
  
• 
  Maintain the food service & drink service
  

Qualification Aims
The Award will lead to enhanced career prospects within the catering industry, especially at supervisory level. The College has well-established links with awide variety of National and International organisations within the industry and is well placed to advise and assist graduates with their careers. Nationally and internationally recognised qualifications indicate to prospective employers that successful candidates are competent in craft and supervisory skills to Level 3.

Assessments/Examinations
There are no final examinations as assessment is based on your ability to do the job. Once competent, your assessor will observe you working and ask you questions relating to the tasks that you are doing to ensure that you understand why you are doing it. The assessor will normally be your College Tutor.

Cost / Equipment
Students will need chef's whites, knives and protective footwear in order to work in the College kitchen. Certain specialist equipment may be necessary.

Start Date
September 2010