Advanced Craft Skills Level 3

Advanced Craft Skills Level 3

• Venue:
  George Street Campus, Corby
• Duration:
  One year
• Start At:
  September 2010
• Level of Study:
  Advanced (Level 3)

Advanced Craft Skills Level 3 Entry Requirements

• An NVQ Level 2 in Catering with a satisfactory reference and equivalent English and preferably Maths OR
• A relevant equivalent Level 2 qualification with equivalent English and preferably Maths OR
• Appropriate industry experience.

Entry is subject to a successful interview. You will need to buy a uniform and equipment and be able to attend flexible hours on a rota basis.

Content
These advanced level culinary courses are designed to develop the learner's practical skills whilst also developing their supervisory skills in the work environment. Practical skills will be gained in the commercial kitchens and the public restaurant and diner.

Specific cooking units on the course will deal with either: Advance cookery of Meat, Fish, Vegetables, Sauces, Soups, Shellfish, Buffet items etc or advance cookery of Pastry, Dough, Hot and Cold Sweets, Chocolate work, Marzipan and Sugar work. Also includes units dealing with Stock Control, Health and Safety and Managing ones own Learning.
Key Skills will also form part of your final qualifications.

Assessment
Practical skills are assessed through observation in classes. Theoretical knowledge is delivered in separate sessions and tested by small exams for each unit set by the awarding body.

Progression
This course will prepare you for entry into employment in skilled practical areas locally, nationally and internationally.

Work Experience
The Catering area prides itself on its high standards shown in the public restaurant. It has been twinned with the Catering School in Poitiers, France for 10 years and operates an annual exchange programme. Students at all levels also compete in regional and national competitions. The section has strong links with local and national caterers. Suitable work experience is arranged for students.