Diploma Advanced Professional Cookery Level 3

This course has been designed to develop advanced practical skills and enhance your knowledge of professional cookery.

The course covers how to prepare, cook and present a variety of dishes using fish and shellfish, meat, poultry and game in addition to a broad range of vegetable dishes, sauces and dressings.

You will learn about gastronomy and food culture, as well as developing your research and supervisory skills and have knowledge of the latest industry related regulations.

Work placement will feature heavily in the programme and will provide additional assessment opportunities for the completion of the qualification.