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

This course builds on the skills learnt at Level 2 and develops the knowledge needed to work as a chef in a professional kitchen. It is designed to help you enter employment with a higher level of understanding and responsibility, or the ability to start at a more prestigious establishment.

Students are required to purchase a top-up catering uniform and small equipment. This can be purchased through the College.

This qualification will help you develop advanced skills and techniques to produce dishes using a variety of commodities. The topics include the preparation and cooking of vegetables, complex meat, poultry and game dishes, and complex fish and shellfish dishes. You will cover complex theory to give you a greater understanding and to help you to progress in the catering industry, including:

• How to plan, implement, and supervise food safety

• The supervisory skills required to help run a kitchen

• The gastronomy behind developing food

• New product development

All practical skills are assessed in our professional kitchen within normal lessons, by means of timed assessments. Theory knowledge and understanding is assessed by written assignments and theory question papers.

Employment as a chef within the catering section of high-end establishments, such as Fine Dining Restaurants, Michelin Star/Rosette Restaurants, Luxury Hotels, or Cruise Liners. The opportunity to undertake further learning, such as Higher Education, Foundation Degrees, Level 4 qualifications, or an Advanced Apprenticeship.