Professional Cookery Level 3

Summary:

This part time, day release professional chefs program is an intensive course delivered one day per week over one full academic year.

This level 3 course is suited to anyone working within the catering industry requiring a sound knowledge to support a supervisory role within the workplace. We will develop your ability to design and cook modern/fashionable cuisine and reinforce prior knowledge.

Course Code: B4189 Minimum Age: 16 Start Date: 10/09/2012 End Date: 12/07/2013 Course Length: 1 year Course Schedule: Tuesdays Entry Requirements:

Candidates are employed within the industry or hold a minimum of level 2 professional chefs qualification or equivalent. Previous cooking experience enthusiasm, commitment and a passion for food and cooking is a must

Core Skills:

Development of numeracy and communication skills are developed within the course relvant to the Hospitality Industry.

Assessment:

Learners are encouraged to be practically assessed on the college campus within our own workign restaurant areas. Assessment is carried out in an unobtrusive manner, using a range of resources to build evidence for the NVQ portfolio.Underpinning tests will be taken throughout the course to support your practical skills.

Academic Progression:

On completion of the course, candidates could progress to Foundation Degree in Culinary Arts.

Career Progression:

A level 3 qualification will allow candidates to progress to kitchen leadership roles, as sous chefs and even head chef in some kitchens.

Costs:

Please be aware that there will be an additional fee for uniform and equipment.

Please contact the Advice Shop for details of costs and start dates.

Please note that although the information given is believed to be correct at the time of publication, course information, costs where applicable and attendance details may change.

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