• Course
    Overview
  • Units and
    Structure
  • Entry
    Requirements
  • Tutors and
    Support

Course Overview

You will learn how to prepare a range of ingredients types such as:

  • Various types of Poultry
  • Fresh Shellfish and Crustaceans
  • Game, Feathered and Furred animals
  • Specialist Vegetable Items
  • And many more . . .

The majority of the course is spent in a practical environment, you be will producing food for the Waterfront Restaurant.

You will have the opportunity to use a range of ingredients from which you will produce:

  • Roasted Saddle of Rabbit with Legs boned, rolled and stuffed Ballotine,
  • Two of Three Game Bird Roast made up of Partridge, Pheasant and Woodpigeon
  • Paupiette, Delice, or Supreme fresh Fish cooked and served with contemporary Sauces
  • Lobster Thermidor, Seafood Boullabaise or a Langoustine, Clam and Oyster Chowder
  • Devilled Lamb Kidneys on Garlic Bruschetta
  • Duck Two Ways – Smoked Duck Breast and Confit Duck Leg with Fondant Potatoes, Citrus and Currant Jus
Level
Level 3
Duration
1 year full-time or part-time
Awarding Body
City & Guilds
Course Fees
Click here for fee information
Aged 19 and over? Click here to find out about our financial support available

Units and Structure

This course will run alongside a Level 2 Certificate in Patisserie and Confectionery.  This is assessed by several skills tests through the year, including :

  • Flavoured set Bavarois Mousse
  • Variety of Enriched Bun Dough Products
  • Black Forest Gateaux
  • Fancy French Biscuits
  • Souffle
  • Caramel Eclairs
  • Apple Tarte Tartin

All of these sections will be delivered in detail to a Level 3 standard alongside a Menu Development and Supervision unit.

Entry Requirements

You'll need to have:

  • Professional Cookery Level 2 City and Guilds Diploma
  • Professional Cookery Level 2 City and Guilds NVQ
  • Relevant Industrial Experience
  • All applicants must complete an initial assessment in Maths and English and attend an interview

For equivalent qualifications see our Entry Requirements Explained page.

Tutors and Student Support

Adele Walker

Adele Walker

My passion for food and catering began at an early age with memories of cooking and baking with my Nan. I was previously a Great Britain international athlete, so my love for food was focused on the nutritional side of things and how food fuelled the body. After an injury that stopped my athletics career, I started working as a chef in a Michelin Star restaurant in Birmingham whilst training at University College Birmingham, and further completed my studies at the Sheffield College. I have a love for classical patisserie and have entered many competitions in these areas. I am passionate about passing on these skills and knowledge to learners as well as developing my own skills further


Student Support and Facilities

As a student, you’ll have access to a wide range of facilities, services and support, including:

  • Step outside the classroom  and access our state of the art facilities as well as 3 huge Learning Resource Centres with thousands of resources to use
  • With hands-on experience you’ll be prepared for employment with a competitive edge.
  • A dedicated impartial careers advice team to help you on your future path
  • Our wide range of courses means that we can offer the right paths to get you where you need to be
  • Our Hub campus is right in the heart of the town centre meaning you can find your way to us easily
  • Outstanding student support throughout your studies with us.
100% of all learners achieved their qualification in 15/16
 

Employer Comment

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Having students from a AA awarded Restaurant reassures us as a company of the standards and quality to what the students are taught which is paramount with us.

Thank you to the team! We will continue with this invaluable relationship.

Ian Allgood General Manager, The Cadeby Inn

Progression and Employment

Progression Opportunities

Successful completion of this qualification will enable you to go into industry or further your studies at university at Level 4 and above.

Employment Opportunities

This Qualification will provide opportunities to gain employment preparing and cooking food for customers in the hospitality industry in positions such as a Commis Chef and positions within hotels, cafes and restaurants with a starting salary of £14,000.

Courses you can progress to

More about this course...

Apply or Enquire

Want to know more or chat to us?

Have any further questions about this course? You can contact someone specifically about it by using the details below or filling in the enquiry form.

Adele Walker
01302 553553 ext 2926
adele.walker@don.ac.uk

Make an enquiry

Course Enquiry Form
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Want to apply for this course?

You'll need to have:

  • Professional Cookery Level 2 City and Guilds Diploma
  • Professional Cookery Level 2 City and Guilds NVQ
  • Relevant Industrial Experience
  • All applicants must complete an initial assessment in Maths and English and attend an interview

For equivalent qualifications see our Entry Requirements Explained page.


GCSE Grades are changing from 2017. Need to know more? Click here for information.

Application & Enrolment

To apply for this course, please complete our online application form or download a printable form.

Apply Now