Level 3 Professional Chefs
Course
In Huntingdon
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Farnborough College of Technology
Course Cambridgeshire / Classroom-basedPrice on request -
Farnborough College of Technology
Course Cambridgeshire / Classroom-basedPrice on request
Description
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Type
Course
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Location
Huntingdon
This qualification is for learners 16 and over who are working towards becoming a chef in a professional kitchen.
You are likely to have previous experience and/or a relevant level 2 qualification in cookery. This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment.
What does this qualification cover?
This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.
The topics that will be undertaken develop advanced skills and techniques in producing:
• Meat dishes
• Poultry and game dishes
• Fish and shellfish dishes
• Vegetable and vegetarian dishes
• Pastry products
• Hot, cold and frozen desserts
• Cakes and sponges
To support the development of these skills, you will also undertake the following topics:
• Food safety supervision
• Gastronomy
Local employers who will contribute to the knowledge and delivery of training. Employers will provide demonstrations and talks on the industry and where possible work.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Industry
- Cookery
- Catering
Course programme
On successful completion, with outstanding commitment and attendance, this programme will enable you to progress onto posts of a suitably high calibre within the catering industry. We aim to equip you with artistic and creative cookery skills to haute cuisine standards which will assist you in obtaining employment in a quality catering establishment.
Successful completion of a Level 2 cookery qualification and show a genuine interest and enthusiasm in the catering industry. In addition you need to demonstrate good practical skills, including some work experience within the hotel and catering industry in Food Preparation and Cooking. You may be required to undertake a skills test. You may be required to re-sit GCSEs if necessary. Candidates joining the programme who are over 19 will be required to provide two professional references.
In addition to the entry qualifications listed, the offer of a place on the course is subject to the outcomes of initial assessment, which will be taken at the College as part of the admissions process. Please note that entry criteria may vary quite significantly between courses at the same level. This is to take account of the specific skills needed for success on particular courses, the length of the course and the requirements for progression to the next level. Entry criteria are given as a guide, and the exact requirements in order to obtain a place on a particular course will be confirmed following attendance at a Welcome Event/Interview.
We want you to achieve to the very best of your ability at CRC. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs.
We want you to achieve to the very best of your ability at CRC. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs.
This qualification is assessed in a number of ways to provide a clear indication of candidate knowledge and abilities.
The types of assessment used are:
• Research assignments
• Short answer questions
• Individual practical tasks
• Synoptic practical assessments (observation to see a broad view of your skills)
Level 3 Professional Chefs
-
Farnborough College of Technology
Course Cambridgeshire / Classroom-basedPrice on request -
Farnborough College of Technology
Course Cambridgeshire / Classroom-basedPrice on request