Advanced Professional Cookery

  • Students

    The Level 3 Advanced Technical Diploma in Professional Cookery  qualification is for learners who are over 16 and wish to gain employment in the hospitality sector as a commis chef. A Level 2 qualification in catering is a valuable preparation for this qualification.

    The Level 3 Advanced Technical Diploma in Professional Cookery  will help learners undertake advanced skills and techniques in producing dishes, enabling them to undertake roles within a kitchen, whether in kitchen & larder or the pastry section.

    This qualification will have a particular focus on commodities.

    The topics that you will undertake 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
    • Desserts and puddings
    • Paste products
    • Biscuits, cakes and sponges
    • Fermented products
    • Chocolate products

    The second year of your course allows you to specialise in one of the following:

    • Patisserie and Confectionary
    • Kitchen and Larder
    • Hospitality Supervision

    The Patisserie and Confectionary route allows learners to cover advanced skills and techniques in producing pastry products, for example centre piece decorative products or chocolate pieces to an advanced level.

    The topics that will be undertaken include:
    • The principles of food safety supervision for catering
    • Supervisory skills in the professional kitchen
    • Sustainability for the professional kitchen
    • Exploring gastronomy
    • Advanced skills and techniques in producing dough and batter products
    • Advanced skills and techniques in producing petits fours
    • Advanced skills and techniques in producing paste products
    • Advanced skills and techniques in producing hot, cold and frozen desserts
    • Advanced skills and techniques in producing cakes and sponges
    • Advanced skills and techniques in producing display pieces and decorative items

    The Kitchen and Larder route will help learners undertake advanced skills and techniques in producing dishes, and will provide them with the skills needs to work in a kitchen in a variety of roles but specialising in the kitchen & larder side.

    The topics that will be undertaken include:
    • The principles of food safety supervision for catering
    • Supervisory skills in the professional kitchen
    • Sustainability for the professional kitchen
    • Exploring gastronomy
    • Advanced skills and techniques in producing vegetable and vegetarian dishes
    • Advanced skills and techniques in producing meat and offal dishes
    • Advanced skills and techniques in producing poultry and game dishes
    • Advanced skills and techniques in producing fish and shellfish dishes

    The Hospitality Supervision route will focus on the supervision of food and beverage service allowing you to gain the skills needed to supervise a team, manage hospitality events and deliver a high level of service to guests.

    The topics that will be undertaken include:

    • Supervisory skills
    • Planning and delivering hospitality events
    • Gastronomy and the dining experience
    • Supervising the beverage service
    • Health and safety and food safety

    This is a full time programme where students will attend a combination of practical and theory sessions to build up skills and knowledge over a 2 year duration. Each year will end with formal practical and theory examinations.

    You will gain industry experience by working and developing your skills in our commercially operated restaurant, Number 1

    The course also includes trips and visits to local and national organisations, visits and master classes from industry experts and undertaking relevant work experience.

Enquire About This Course

Course Variant

Advanced Professional Cookery

Level 3

Campus

Cheltenham

Start Date

September 2018 (TBC) at 9:00 am finishes 4:30 pm

What You Will Pay

Please contact Student Services on 0345 155 2020 for pricing information.