Throughout this qualification, students develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Develop the knowledge, understanding and advanced skills and techniques to prepare, cook and finish dishes including meat and offal, poultry and game, fish and shellfish and vegetables.
Students also develop communication and customer service skills, awareness of environmental sustainability and commercial skills, all of which are valued highly by employers. Problem solving and research skills are also developed.
In addition to completing mandatory units, learners are required to complete two optional units. A variety of optional units are available which include (this list is not exhaustive): produce petits fours, produce, hot cold and frozen desserts, practical gastronomy, produce biscuits cakes and sponges and fresh pasta dishes.
This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a professional chef. You must achieve all mandatory units which include:
- Planning for preparing, cooking and finishing dishes
- Food safety for catering
- Advanced meat and offal
- Advanced poultry and game
- Advanced fish and shellfish
- Advanced vegetable and vegetarian dishes
Any student applying for the course must hold a current full level 2 qualification in Catering. Students must also have five GCSE passes at grade 4 (D) or above, preferably including Maths and English or an equivalent vocational qualification at merit grade, and Functional Skills Maths and English, preferably at Level 2. Students must also be in relevant work-related employment.
Level 2 professional cookery needs to of been achieved to progress onto this course or substantial industrial experience
City and Guilds Level 3 Advanced Technical Diploma in Professional Cookery
Continuous assessment of practical skills will prepare students for graded assessments which are set throughout the year. A graded end-of-year practical synoptic exam and written exams are required to pass the qualification.
Four to six hours a week is recommended to support the qualification. This will included revision for exams.
It is mandatory that you will complete 30 hours work experience alongside this course. Ideally, working part-time in the industry would benefit skills and knowledge.
As a professional chef, you could progress directly into employment in a variety of contexts, which include: - Hotels - Restaurants - Pubs and gastro pubs - Visitor attractions - HM prisons - Hospitals and care homes - Cruise liners
Fees and Additional Costs
If you are over 18 there will be a registration fee of £115.00 if you have not previously registered with the exam board. We advise the purchase of the following equipment: chefs uniforms, set of professional knives, cookery books, files and pens, and front of house uniform, approximate costs will be discussed at interview.