Level 3 Diploma in Advanced Professional Catering

The programme will involve the completion of theory and practical assignments as well as working in our kitchens in both a supervisory and hands on capacity. You will learn practical skills by preparing, cooking and presenting a range of complex foods within our kitchens. During your practical assessments you will be observed by our chef lecturers. You will be expected to complete written and word-processed tasks which enable you to demonstrate your understanding and knowledge. You will also be expected to give presentations as part of assignments. There will be the opportunity for menu development through the Colleges Red Carpet restaurant theme and special event menus. The programme also includes a compulsory two week work placement. You will complete: -City and Guilds Level 3 Diploma in advanced Professional Cookery (7100-85) -Functional Skills -Work Placement You will study the following units: -Supervisory skills -Principles of food safety supervision -Practical gastronomy -Advanced skills and techniques producing vegetable dishes -Advanced skills and techniques producing meat dishes -Advanced skills and techniques producing poultry and game dishes -Advanced skills and techniques producing fish and shellfish dishes -Producing dough and batter products -Producing petits fours -Producing paste products -Produce hot, cold and frozen deserts -Produce biscuits, cakes and sponges All students without an A*-C grade in English or Maths will be required as a condition of the programme to undertake either a GCSE or Functional Skills programme.You will be assessed by completing coursework which is related to the working practices that take place in the kitchens and restaurant. You will be observed throughout the year and will be assessed by the chef lecturers and restaurant lecturers to determine if you are demonstrating skills at Pass, Merit or Distinction level.