Training to become a chef, these full time level 3 courses will take your skills to a professional level and allow you to specialise your training either in Professional Cookery or in Patisserie and Confectionery.
You have a choice to follow the Professional Cookery qualification route which involves a variety of practical skills sessions and theory based topics. These will cover a wide range of preparation, cooking and finishing of meat, poultry, game, fish and shellfish dishes; preparing cold products, canapés and cocktail products; healthier dishes; food safety, resourcing and team working.
Alternatively you may wish to specialise in Patisserie & Confectionery (available at Cheltenham only) This qualification will help you develop advanced skills and techniques to produce patisserie products, for example fine desserts and pastries. The topics that will be undertaken develop advanced skills and techniques in producing:
- dough and batter products
- petits fours
- pastry products
- hot, cold and frozen desserts
- cakes and sponges
- display pieces and decorative items
Students who are 18 or over on the 31 August prior to their enrolment academic year should check fee costs with student services. Learner Loans will be applicable for some learners.
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