Diploma in Advanced Professional Cookery (Kitchen and Larder) (Level 3) Programme

Entry Requirements

This course aims to help you learn about the following: - The principles of food safety supervision in catering - Supervisory skills in the hospitality industry - Exploring gastronomy - Advanced skills and techniques in producing meat dishes - Advanced skills and techniques in producing vegetable and vegetarian dishes - Advanced skills and techniques in producing fish and shellfish dishes - Advanced skills and techniques in producing game and poultry dishes

Assessment Method

On this course you will produce a portfolio of evidence to show your progress. There are also tests throughout the course to assess your theoretical knowledge.

Aims of the course

• Practical lessons in the kitchen with demonstrations - Theory work in a classroom

Progression Opportunities

You will be assessed through practical demonstrations and written assignments.

Facilities

Upon successful completion you could choose to enter employment as a Chef in a professional restaurant or in other catering-related businesses and organisations.

Career Options

On this course you will have opportunity to work in our onsite catering facilities and complete external work experience. This will be in local restaurants and hotels spending time and learning from industry experts.