Level 3

Professional Cookery

Duration

35 weeks

Location

Rush Green

Starting

Sep 2020

Audience

16-18
Adult 19+

Careers

Hospitality

Continue and complete your training to be a chef!

You'll prepare complex meat, fish (including shellfish), poultry and vegetable dishes, as well as desserts, cakes and biscuits - all using the highest quality ingredients.

You'll also cover the preparation of soups, hot and cold sauces and pasta dishes.

As part of the course, three mandatory awards: Health & Safety, Food Safety and Working Relationships will be completed.

There are tests throughout the course to assess your theoretical knowledge.

You'll be assessed through real work experience in our commercial and training restaurant - The Chef's Hat.

And you'll produce a portfolio of evidence to show your progress.

You will also cover three mandatory awards: Health & Safety, Food Safety and Working Relationships.

You'll need to have successfully completed a relevant NVQ Level 2 qualification.

There will be an interview following your application and you'll need to supply references.

You'll study in our industry-standard training kitchens which serve our on-campus, public-facing restaurant, The Chef's Hat.

This will give you real work experience, increasing your opportunities for employment.

There are a variety of career opportunities available to successful students. These include becoming a chef in a hotel, a cook in a hospital or a similar kitchen, a patissière or a cake decorator.

Other employment opportunities will also be open to you. These include jobs within research & development and the hygiene industry, and working as a food representative.

Where it can lead to

There are number of routes you can take following successful completion of a course. Further study can include Higher Education courses or a Higher Apprenticeship where you will expand your skills through study whilst earning a wage. Or you may choose to move directly into employment.

Contact our careers team for further guidance.