Diploma in Professional Cookery – Kitchen and Larder or Pastry and Confectionery Level 3

On the course you will develop more complex skills in food preparation and cooking to allow you to work as a chef de partie in a hospitality business, whether it is in a hotel, restaurant or other catering outlet.

It is particularly relevant if you are looking to advance to the positions of sous chef and head chef, particularly in a fine-dine environment.

You will train in the college's new kitchens, leading sections under the guidance of the chef lecturer, and will have the opportunity design your own menu and be head chef at your own event.

Theory lessons support your practical classes, including:

• the preparation and cooking of meat, fish, poultry,
• hot and cold desserts and confections,
• food storage, health and hygiene,
• teamwork.

Additional units may include the preparation and cooking of game, shellfish or decorative pieces. You can take either the kitchen and larder route, the pastry and confectionery route or both together.

Entry Requirements

• A level 2 professional cookery qualification, English at level 2 and maths at level 1, or
• an initial assessment indicating that you are working at level 2 and you are able to achieve level 2 English and level 1 maths, within one year, or
• in exceptional circumstances, acceptance may be based on industry acquired skills and experience backed by references and skills testing.

Entry Requirements

• A level 2 professional cookery qualification, English at level 2 and maths at level 1, or
• an initial assessment indicating that you are working at level 2 and you are able to achieve level 2 English and level 1 maths, within one year, or
• in exceptional circumstances, acceptance may be based on industry acquired skills and experience backed by references and skills testing.