Professional Cookery Level 3 Diploma
Vocational qualification
In Skipton
Description
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Type
Vocational qualification
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Location
Skipton
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Start date
Different dates available
Each unit of the course will be assessed through practical assessment and evidence of underpinning knowledge Career Progression Foundation Degree in Hospitality Management at Craven College University Chef de Partie in a professional catering establishment Employment within the industry Employment within the industry such as Baker, Barista, Butcher, Caterer, Chef, Chef de Partie, Confectioner, Consumer Advisor, Demonstrator, Dietician, Environmental Health Officer, Fishmonger, Food Guide Inspector, Food Manufacturing, Food Retail, Food Writer/Photographer, Healthy Eating Advisor, Home Care Chef, Home Economist, Hospitality, Hotelier, Nutritionist, Publican, Restaurant Manager, Teacher in Food Technology, Waiter
Facilities
Location
Start date
Start date
About this course
Entry Requirements: Interview Level 2 Diploma plus GCSE A*-C in English or Maths OR Relevant Industry Experience
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Subjects
- IT
- Industry
- Chef
- Cookery
- Skills and Training
- Catering
- Professional Cookery
- Hospitality
Course programme
You will:
- Work with highly qualified tutors with a wealth of industry experience and knowledge
- Use the latest techniques and equipment to prepare the freshest ingredients
- Develop further craft skills
- Take on kitchen supervisory responsibilities in the areas of food safety, menu development and dish quality control
- Have input from industry specialists and employers
- Have visits to commercial establishments, bakeries, restaurants and industry exhibitions
- Experience the real demands and pressures of the industry
- Level 3 skills for the catering industry with special focus on professional cookery and the practical skills required to work in today’s modern industry
- Investigate the real demands and pressures of the industry
- Essential Skills for Progression in English and Maths to support your basic education and career development
Units may include:
- Bread & Dough Products
- Contributing to the Control of Resources
- Developing & Introducing Recipes & Menus
- Food Safety
- Kitchen Operations
- Meat, Poultry & Fish Cookery
- Pastries, Cakes & Sponges
- Soup, Sauce & Vegetable Cookery
Mostly by instruction, demonstration and practising your craft skills until you achieve the level skill required in the modern catering industry.
By classroom sessions supplemented by the course virtual learning environment (VLE ) to support your coursework, helping you to build up a sound knowledge of the subject area
- The majority of your work will be carried out in the College’s two commercial kitchens and Brasserie Restaurant & Bar. In College you will use specialist bakers’ ovens along with the other equipment you would expect to find in a modern patisserie and confectionery kitchen
Professional Cookery Level 3 Diploma