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

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Start Date: 4 September 2023
Attendance: Full Time
Location: Victoria Centre
Suitable for: School Leavers, Adults
Duration: 1 Year
Level: Level 3
CAREER PROSPECTS

ABOUT THE COURSE

The level 3 is the adavnced course for Professional Chefs focussing on the Kitchen and Larder areas of specialism. It lasts for one acadmeic year and is designed to prepare studetns to progress into a career within the Hospitlaity industry. 

WHAT WILL I STUDY?

Topics covered can include: Garde Manger studies, both classical and modern Butchery and fishmongery Practical Cuisine Kitchen Production in our public restaurants, The Vincent Rooms & The Escoffier Room Gastronomy and product development Culinary science and food innovation Health, safety and food hygiene Kitchen management and food cost control Resource sustainability; from 'farm to fork' Kitchen management Menu engineering and pricing Sales and marketing Principles of supervision

WHAT WILL I NEED?

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.

HOW WILL I BE ASSESSED?

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 workto complete and short answer questions to check knowledge and understanding. 

WHAT WILL IT COST?

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.

WHAT CAN I DO AFTER?

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

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