Advanced Professional Cookery (Kitchen and Larder) Level 3 Diploma

You should have completed Level 2 Professional Cookery. Students will also be assessed on the results of a practical skills test. Course Content This programme includes: • Compulsory units include: • Develop productive working relationships with colleagues • Maintain food safety when storing, preparing and cooking food • Maintain health, hygiene, safety and security of the working environment • Practical Gastronomy • Advanced skills and techniques in producing vegetable and vegetarian dishes • Advanced skills and techniques in producing meat dishes • Advanced skills and techniques in producing poultry and game dishes • Advanced skills and techniques in producing fish and shellfish dishes How will I be assessed? You will be assessed for competency in each unit though the completion of assignments and practical tasks. Progression This course will provide you with the necessary skills to work within the industry. Fees • If you are aged 16-18 as of 31 August on the year of enrolment – no course fee. • If you are over 19 as of 31 August and enrolling on a full-time programme of study a tuition fee will be applicable in most cases. Bursary funds There are financial support arrangements for 16-18 year olds and hardship funds available for the over 19s. Please contact our Information Centre for details of costs and concessions on 01305 208808 or email