VRQ Level 3 Advance Diploma Professional Chef and Restaurant

Course

Distance

£ 1,375 + VAT

Description

  • Type

    Course

  • Methodology

    Distance Learning

  • Duration

    1 Year

Course summary
This course has been designed to further the knowledge and understanding of full time students in preparation for full time employment in the hospitality industry as chefs and food professionals.
The course also provides a seamless progression for students onto higher education programmes at the university and provides a step ladder potentially to a senior management role in the future.

About this course

Entry requirements
NVQ level 2 or VRQ level 2 and progression from previous full time courses.
Students from other college institutions will be accepted on to the course pending references from their current lecturers and a successful interview with the current course leader.
You are required to hold GCSE maths and English A-C if you do not have these qualification you will be enrolled on a suitable course to complete these within the one year course.

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Subjects

  • Hospitality
  • Chef
  • Cooking
  • Industry
  • Full Time
  • Food safety
  • Cakes

Course programme

Course detail
The qualification is divided in to unit modules these are:

The principles of food safety supervision for catering
This covers food safety management at an intermediate level. Students will be expected to reflect this in their practical work which is assessed by an unannounced food safety inspection during a practical session of their studies as part of the qualification.
Supervisory skills in the hospitality industry
These cover general aspects of a supervisory role including understanding personality traits and management leadership styles .Students on the third year programme will also train and guide students on their first year of study as part of a supervisory task.

Current employment legislation and health and safety are also covered.
Practical gastronomy
Practical work surrounding the classics of food being turned into modernised plated dishes of food using the same elements of the original classic interpretation.

The study of food and influences from travel, the internet, religion, media and food writers. Students are also expected to become mini food critics and report their findings in their assignment work
Advanced skills and techniques in producing meat dishes
This will encompass various advanced techniques used in the preparation of meat including pork, lamb, beef and veal.

Students are encouraged to develop their own dishes using set ingredients set by the lecturer. The student will be expected to use their previous training and expand their knowledge of cooking meat during these sessions.
Advanced skills and techniques in producing poultry and game dishes
Advanced techniques used in the preparation of poultry and game, including game lectures and butchery from expert chefs.

Students will be encouraged to develop poultry and game dishes using set ingredients set by the lecturer. The student will be expected to use their previous training and expand their knowledge of cooking meat during these sessions. Students are encouraged to introduce modern trends and new ideas.
Advanced skills and techniques in producing fish and shellfish dishes
Advanced techniques used in the preparation of fish and shellfish including up to date modern trends of presenting fish and shellfish.
Students will be encouraged to develop fish and shellfish dishes using set ingredients set by the lecturer. The student will be expected to use their previous training and expand their knowledge of cooking fish and shellfish during these sessions.
Advanced skills and techniques in producing vegetable and vegetarian dishes
This part of the course is based around Indian cookery and is taught by a specialist tutor in Indian cuisine. The course covers different concepts of vegetarian cookery and the sources of alternative protein. Students are encouraged to develop new vegetarian ideas as part of their assessment work.
Produce petit fours
Students will discover the variations and classifications of different petit fours and how they are made. The syllabus will include the making of macaroons, Tuiles and Florentines. Students will learn basic chocolate work techniques and how to finish petit fours using different techniques
Produce hot ,cold and frozen desserts
On completion of this unit you will be able to produce various styles of hot and cold desserts. Techniques will encompass soufflé making, meringue based goods, ice cream, sorbet and fruit based desserts. Egg based and pastry dishes are also included in this unit module. Presentation techniques to support the foundations of making hot and cold desserts will also be included in the unit.
Produce biscuits, cakes and sponges
Students will cover different techniques used in the making of cakes, sponges and biscuits. Various methods of finishing cakes and sponges will cover contemporary and traditional methods of finishing items within this unit. Students are encouraged to create tastes and create their own ideas.
Produce fermented dough and batter products
This unit covers the fundamentals of dough and batter products. Students will be able to make and develop their knowledge further during this unit. Advanced breads and batter products will be made including brioche, sour and flavoured doughs. Various techniques will be used in the finishing of dough products.
The course is delivered at St. Mary’s road campus. However, students may be asked to go to different campuses for non-practical sessions and exams, when applicable.

VRQ Level 3 Advance Diploma Professional Chef and Restaurant

£ 1,375 + VAT