Advanced Diploma in Professional Cookery Level 3 FT
Academic Year:
In brief...
This is a one year intensive programme, designed to develop advanced culinary skills & knowledge,as well as fundamental supervisory techniques, and is fully endorsed by the Craft Guild of Chefs.
Who is it for?
This qualification will help learners undertake advanced skills and techniques in producing dishes, and will provide them with the skills needed to work in a kitchen in a variety of roles, within Kitchen & Larder sections.
What courses can I do after this?
On successful completion of this course you could progress onto Higher Education or full-time employment.
What jobs can I get?
You will be required to purchase a course related book to support your learning. (approx cost £30.00, to be advised on interview)
To do this course you should have...
You will require a minimum of 5 GCSEs at grades 9-4 (A*- C) including English and maths grades, or have achieved a Level 2 Functional Skill in English and maths. Additionally the successful completion of a relevant Level 2 industry related qualification in Food Preparation & Cooking.
What about work experience?
As part of this study program, every learner is expected to carry out 30hours work experience in an establishment related to this qualification.
Course Code | Start Date | Costs 16-18 | Costs 19-23 (with concessions) | Costs 19+ (no concessions) | |
---|---|---|---|---|---|
BP02103 | 23/09/2024 | £160.00 | £1500.00 | £1500.00 | |
There is an Advanced Learner Loan available for this course. |
* Please note fees are subject to change.
Costs
NB - If you leave after the first four weeks, you will be liable to pay the full fees for the remainder of the academic year. You are also liable to repay any assisted funding you have recieved (This includes any uniform/travel assistance)
Associated Costs
THESE WILL BE UPDATED NEARER THE START OF THE COURSE.
Click here to download the current expected uniform list If you already have a kit, the minimum requirement is a College logo jacket, and the small blue-checked trousers.
For progressing students there is a Top Up Uniform list for replacement/additional items
Course Content
Units you will study include:
- The principles of food safety supervision for Catering
- Supervision skills in the professional kitchen
- Cook & finish complex vegetable and vegetarian dishes
- Prep, Cook & finish complex meat dishes
- Prep, Cook & finish complex poultry dishes
- Prep, Cook & finish complex fish & shellfish dishes
(Units are subject to change)