Professional Cookery Level 3 Advanced

You will work in the kitchens to supply all types of dishes to the Waterfront restaurant through skills sessions or designated Themed evenings. You will be required to complete several assignments and on-line tests. You will also sit several skills tests through the year and final tests to test your culinary skills.

You will develop your skills in the following areas of Larder and Patisserie

Advanced Skills in Larder include:

• Advanced skills and techniques in producing Vegetable and vegetarian dishes


• Advanced skills and techniques in producing meat dishes


• Advanced skills and techniques in producing Poultry and Game


• Advanced skills and techniques in producing fish and shellfish

Advanced Skills in Patisserie and Bakery

• Produce fermented dough and batters


• Produce Petit fours


• Produce pastry


• Produce hot, cold and frozen desserts


• Produce biscuits, cakes and sponges

All these areas will be covered in great depth typical of a level 3 qualification. Alongside the practical skills you will also be required to research and develop assignment work for necessary core knowledge of the Hospitality and Catering industry

• Supervisory skills in the Catering and Hospitality Industry


• Supervising Food Safety


• Practical Gastronomy


• Food Product Development