Advanced Professional Cookery (Kitchen and Larder) - Level 3 Diploma

The level 3 is the Advanced course for Professional Chefs focussing on the Kitchen and Larder areas of specialism.

It lasts for one academic year and is designed to prepare students to progress into a career within the Hospitality industry. 

Topics covered will include: 

• Garde Manger studies
• Classical and Modern Butchery and Fishmongery
• Practical Cuisine for The Vincent Room Restaurant & The Escoffier Restaurant
• Gastronomy
• Product development
• Culinary science and food innovation
• Health, safety and food hygiene
• Kitchen management and food cost control
• Resource sustainability; from 'farm to fork'
• Menu engineering and pricing
• Sales and marketing
• Principles of supervision

You will need to have completed Professional Chef - Level 2.

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

You will be assessed on both practical and theoretical work.

Short assessments are spread throughout the year with a final practical exam held at the end of the course.

There is project work to complete and short answer questions to check knowledge and understanding. 

A resource fee of £250 is attached to this course.

This covers the unregulated additions parts of the course including Barista, Wine training and Food science

Uniform costs are approximately £240.

This course will help you to move into a career within the Hospitality industry or can lead with higher levels courses such as a Foundation Degree.