Hospitality and Catering - Professional Cookery - Level 3 Diploma

Depending on your aspirations, this course provides a pathway through the industry and can lead to more advanced levels of study. The course will be delivered in the College training kitchens. During these sessions you will develop a wide range of skills in food production whilst learning how to work as part of a team as well as manage and organise the kitchen.
You will gain advanced skills and techniques in producing a broad variety of speciality foods, ranging from patisserie and petits fours to shellfish and vegetarian dishes.
Written assignments will introduce the theories of health and safety, food safety, gastronomy, sourcing of food and product development.
Level 3 C&G Diploma in Professional Cookery
One year
You will cover a diverse range of topics throughout your course. A selection of unit titles is shown below:
Advanced skills and techniques in producing a broad variety of speciality foods, ranging from patisserie and petit fours to shellfish and vegetarian dishes.