Professional cookery, advanced diploma level 3

2. Course description Summary: This course has been designed to prepare students who would like to work as chefs in the catering and hospitality sector. Course description: If you have already completed VRQ Level 2 Diploma in Professional Cookery, this course will enhance your skills and knowledge and further your career. The course is based on practical aspects of kitchen, larder and pastry work and teaches advanced cookery techniques, including: - Larder production - Practical food production - Practical patisserie production - Food science - Gastronomy - Commodities - Food industry regulation Students will be exposed to a range of food production and presentation styles including vegetarian, ethnic, modern and classical via the production of a weekly gourmet dinner. There are opportunities for extended work placements in the USA and France. Objective: This course allows candidates to practice and develop their skills. In addition it can be used as a preparation for developing a specialism, such as becoming a pastry chef. Assessment: This course is broken down into practical and theory based units. The theory units are assessed by the completion of assignments requiring personal research. Practical units are assessed by short answer questions for knowledge and, for practical skills, a series of tests in both pastry and kitchen and larder disciplines.