This course is perfect if you love to cook, have a creative flair and want to further develop your cooking skills to move into a supervisory role in a professional kitchen.
You’ll learn advanced cookery techniques and combine interesting ingredients and flavours to create new dishes and menus. You’ll learn supervisory skills, as well as further developing your knowledge of food hygiene and health and safety within the catering and hospitality industry.
You can expect to put your skills into practice by supervising service in our award-winning Adams Restaurant, serving lunches and a variety of lunch and dinner menus, including à la carte, prix fixé and events, to a wide range of customers. You will experience industry work placements and meet with professional and renowned chefs to learn from the best. There’s lots of hands-on cooking time, plus time spent researching and learning the theory of catering
Start: 3rd September 2019
Course code: C000706 / Q003285
Level 3 Diploma in Advanced Professional Cookery
You’ll need 5 GCSEs at grade 9–4 (A*–C), including English Language and maths – both of these must be grade 9–4 (A*–C) or Functional Skills Level 2 in English and maths. You can also gain a place by having a relevant Level 2 vocational qualification with English and maths GCSE grades 9–4 (A*–C).
|Teaching & assessment||
You will be assessed through practical tests and written assignments.
Choose to follow with employment as a chef in a restaurant, hotel or catering business or move into a related field within the hospitality industry, perhaps exploring options to study at degree level too.
Students aged 16-18 don't have to pay tuition fees. If you are aged 19 or over, check out our Financial Help page for information on fees and funding!