Advanced Professional Cookery Diploma

The Level 3 Advanced Technical Diploma in Professional Cookery is the most up-to-date professional Level 3 qualification, which enables you to go on to study at university level. It will continue to develop the skills learnt at Level 2 and help you to learn and practice advanced skills and techniques in producing dishes to work in a professional kitchen. This level will prepare you to work towards becoming a senior chef de partie or sous chef. This level will teach you the skills needed to create your own signature dishes and to manage a budget.
Learner:Adult, International, School leaver (16-19)
Subject:Hospitality & Catering
Level:3
Duration:1 Year(s)
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About the course

This course will enable you to undertake various roles within a kitchen, whether this be in kitchen & larder or the pastry section. You will be working in our professional kitchen to service our restaurant, 'Karibunis', for a Thursday evening service. You will offer themed evenings and all the dates you will be expected to participate in will be given to you at the beginning of the course. You will be trained to produce food at a high level for fine dining. This level will also enable you to work in Michelin star restaurants cruise ships and hotels. You will learn how to manage a kitchen budget, understand modern eating culture including sustainability, using local produce and understanding market trends and complex cooking techniques. We offer creative, exciting and fast- paced environment which provides the essential ingredients for success. We have modern and well-resourced kitchens, which enable learners to perfect their culinary skills whilst under the supervision of our expert lecturers, who have years of industry experience. We offer a fine dining experience in our commercial restaurant which has gained excellent Trip Advisor reviews. You will be able to continue with our excellent track record of success in competitions which adds to your portfolio when you apply for jobs. You will also be able to gain actual work experience in restaurants and food facilities along with guest chefs working alongside you in workshops to enhance your signature dishes. We encourage our learners to participate in a range of projects, to gain an insight into the industry, obtain advice on setting up food businesses and explore future prospects. We have a partnership with Aston Villa Catering Club and our students have managed pop-up street food stalls for popular venues such as Digbeth Dining Club. We also have links with prominent hotels, such as the easy-care Holiday Inn and the Burlington Hotel. Study Programme If you’re of the age 16-18 this course i

The qualification covers all the core skills you will need to progress to further learning and training or enter the world of work within the catering profession – You will study the following mandatory content. This qualification will have a particular focus on commodities. The topics you will study include:
• Legal and social responsibilities in the professional kitchen
• Financial control in the professional kitchen
• Stocks, soups and sauces
• Fruit and vegetables
• Meat and offal
• Poultry
• Fish and shellfish Farinaceous dishes (A farinaceous dish refers to dishes made from pasta, noodles, rice, polenta or gnocchi.)
• Desserts and puddings
• Paste products
• Biscuits, cakes and sponges
• Fermented products
• Chocolate products
• Recipe development Theory assessment dates are set by City and Guilds and students will be notified when the date is published.

What do I need?

You will hold a recognised level 2 catering qualification You could have current and continued work experience in a kitchen GCSE grade 4/C or above in English language* Level 2 or above in Functional skills English* * If you do not have evidence of a recognised English qualification you will undertake an Initial Assessment at the start of your course to support you appropriately.

Where can I progress next?

You could progress into employment, whether this would be working in a hotel, restaurant or starting your own business. You could continue into higher education and study a course into management or a senior chef in culinary arts Other career opportunities could include:
• Armed forces
• Hotel, restaurant, bar owner
• Baker
• Butcher
• Head Chef
• Sous Chef
• Pastry Chef (Patissier)
• Station Chef (Chef de partie)
• Teacher/Lecturer
• Food scientist
• Food technologist You could gain employment in these roles in any of the following establishments: restaurants (regional, Michelin star, high street), hotels (large chains, rural, boutique) or cafes.

Is this course free?

This course is part of the government funded Lifelong Learning Guarantee and is available free of charge to adult learners aged 19+ without a first full level 3 qualification.

See the West Midlands Combined Authority website for full eligibility criteria here.

Please contact our admissions team for the cost if you do not meet the criteria and we will confirm the fee.

Advanced Professional Cookery Diploma
Career opportunities
Advanced Professional Cookery Diploma
Apply for the course
Advanced Professional Cookery Diploma
Location:
Bournville Campus (Longbridge)
Start date:
2 September 2024
Study mode:
Part time
Fees:
£5,420
Contact Apply
Advanced Professional Cookery Diploma
Location:
Bournville Campus (Longbridge)
Start date:
2 September 2024
Study mode:
Full Time
Fees:
£5,420
Contact Apply