12707
Professional Cookery Level 3 Advanced Diploma
Course Description
The 7100 Chef Diploma series are in-depth and detailed
qualifications into Professional cookery. The level 3
Advanced Diploma is the qualification for taking your skills
and ability from basic level to really refine and develop
them to a high level and standard of a professional
chef. Following on from the VRQ Level 2,
the course focuses on the advanced skills and techniques needed
when preparing and cooking ingredients for both Larder and
Patisserie.
You will work in the kitchens to supply all types of dishes to
the Waterfront restaurant through skills sessions or designated
Themed evenings. You will be required to complete several
assignments and on-line tests. You will also sit
several skills tests through the year and final tests to test
your culinary skills.
Course Structure
You will develop your skills in the following areas
of Larder and Patisserie
Advanced Skills in Larder include
- Advanced skills and techniques in producing Vegetable
and vegetarian dishes
- Advanced skills and techniques in producing meat
dishes
- Advanced skills and techniques in producing Poultry and
Game
- Advanced skills and techniques in producing fish
and shellfish
Advanced Skills in Patisserie and Bakery
- Produce fermented dough and
batters
- Produce Petit fours
- Produce pastry
- Produce hot, cold and frozen
desserts
- Produce biscuits, cakes and
sponges
All these areas will be covered in great depth
typical of a level 3 qualification. Alongside the practical skills
you will also be required to research and develop assignment work
for necessary core knowledge of the Hospitality and Catering
industry
- Supervisory skills in the Catering and
Hospitality Industry
- Supervising Food Safety
- Practical Gastronomy
- Food Product Development
Course Assessment
Assessment for this qualification consists
of
- 8 Practical Test throughout the year,
- 2 end of year synoptic practical exams
cooking for customers (1 larder exam, 1 pastry exam)
- Written assignment work
- Short Answers Questions
Entry Requirements
- City and Guilds Level 2 Diploma in Introduction to Professional
Cookery
- NVQ Level 2 in Food Preparation
- For equivalent qualifications see the Entry Requirements Explained page
- Relevant Industrial Experience in an establishment of a
respectable level
- All applicants must complete an initial assessment in Maths and
English and attend an interview
Course Progression Routes
Following successful completion learners will be fully equipped
with the knowledge and skills to work confidently and competently
within the catering industry.
Course Career Prospects
Take up commis chef / various chef position within a Hotel/
Café/ Restaurant.
Useful websites:
If you are unsure about your career progression please contact the Careers Team.
Enrichment
Activities such as trips and visits will be arranged, which are
beneficial to this course and your learning. These activities are
optional and additional fees will be charged to you. Details will
be provided at the time of interview.
As part of the course a two week local or national work
placement is undertaken along with trips and guest speakers from
local hospitality outlets.
You will also have the opportunity to part take in several
annual competitions that we take part in on a annual basis
Course Costs
There are no course fees if you are under 19 years old. However,
you may have to pay for textbooks, personal kits, uniforms, trips
and personal stationery. You will be informed of these at your
interview.
A full Professional uniform and core text books are required for
all students enrolling on this course.
For Application and Enrolment Information Contact
Learner Services,
Doncaster College,
The Hub,
Chappell Drive,
Doncaster,
DN1 2RF
Free phone: 0800 358 7575
Email Us
For more advanced courses such as Degrees and HNC/Ds please click here.
For Postgraduate & Professional courses please click here.