Level 3 Advanced Diploma in Professional Cookery - Kitchen & Larder
|Mode of study||Vocational Full-time|
|Campus||London Road Campus|
|Start date||2 September 2024|
|Course code||FLR3CAT (2425)|
Who is it for?
Demand for advanced craft Diploma at Level 3 has increased significantly since the introduction of new food production programmes. You will be provided with the opportunity to extend your repertoire of cookery skills in order to gain advanced craft qualifications and skills.
This is a natural progression from Level 2, or for those with industry experience. You should display strong motivation with a proven commitment to hard work. The ability to study independently is a requirement, as is the ability to plan, analyse and reflect on practice.
What does the course involve?
The course builds upon the techniques and skills learnt at the Level 2 course stage or gained through work experience within the industry sector. Demand for advanced craft Diploma at Level 3 has increased significantly since the introduction of new food production programmes. You’ll be guided through the demands of this course by our expert teachers in a true to life work environment which help you to hone your skills for this exciting industry sector.
You will be encouraged to develop creative flair in all aspects of advanced design and display techniques. You will also be encouraged to practise and assimilate the higher principles of haute cuisine. The programme will assist you to consolidate your skills and experience gained in the industry to provide new and interesting challenges.
In keeping with the occupational standard, the programme will provide a sound background of kitchen management, the kitchen and larder areas, contribution to overall profitability and the principles of economy and control procedures.
All Core Units:
Supervisory skills in the hospitality industry
The principles of food safety supervision for catering
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 dishes
Advanced skills and techniques in producing Fish and Shellfish dishes
How is the course assessed?
Practical assessment and a theory-based exam paper that is externally moderated. You will have five graded practical tests throughout the year to assess cooking skills, then must complete the year and undertake a final summary exam.
You will also be required to produce two written assignments to demonstrate an understanding of gastronomy and employability in the industry. You will be expected to lead a team in a production environment and will be required to reflect on practical assessments and set targets to aid your professional progression.
How much does it cost?
Uniform and kit £230
Opportunities exist for you to take part in “In House” and National Cookery competitions. Employability skills form an important part of the course and you will be given the opportunity of working at functions outside of college where hospitality is required. Guest speakers and masterclasses will also enhance your experience. Supervisory experience will form a large part of the course as well as develop advanced and technical cooking skills.
The Level 3 course will give you the skills and the knowledge to progress directly into employment or onto a higher education course.
You will also undertake an external industry work placement.
Our dedicated classrooms at the London Road Campus will facilitate your learning and provide you with the right environment to reach your potential.
What do I do next?
You can apply online via the APPLY NOW button. You can also apply for a second, alternative programme of study such as A Levels via a separate application. If after reading this factsheet, you are still undecided about the course most suitable for you, please drop in to one of our Open Evenings, ring Admissions on 01743 342346 or email firstname.lastname@example.org
Level 2 Professional Chef
Previous school: Marches School
I came to SCG because the Catering facilities are the best in the area. Also, studying here has given me the opportunity to be on the Welsh Junior Culinary team. This achievement looks great on my CV, we train with some of the best and get good contacts from it. I currently work in Sebastians in Oswestry which has two AA Rosettes. I eventually want to work my way up and be a head chef.
Level 3 Professional Chef Diploma
Previous school: Shrewsbury Academy
I would love to go on to study for a degree in something like nutrition. My tutor is currently helping me look at possible university courses that might suit me. After that I would either like to find a job in that field or possibly go into teaching. The whole feeling around campus is a really positive one. All the teachers are supportive and want us to do well.
Are you an employer?
See how an apprentice can help your business.