Taught in our professional kitchen, this course will help you to build on the skills you will have from working in the industry already or from the Level 2 Diploma in Professional Cookery, to become a competent and efficient chef. Using the skills you have already developed, this course will help to advance your knowledge of classical and modern cooking techniques.
Throughout the course you will also learn about food preparation, as well as develop food and beverage service skills.
This course is 1 year, but there is an option to go on to do the Patisserie and Confectionary element of the full Diploma in Advanced Professional Cookery in the 2nd year.
• Supervisory food safety
• Supervisory skills in hospitality
• Exploring gastronomy
• Advanced skills in vegetables and vegetarian dishes
• Advanced skills and techniques in producing meat dishes
• Advanced skills and techniques in producing poultry and game dishes
• Advanced skills and techniques in producing Fish and shellfish dishes
50% Theory plus theory short answer question papers
50% practical assessments
1 synoptic larder assessment practical
Ideally at least 4 GCSEs at grade 9-4 or grade A*-D, but this is subject to discussion at your interview.
A prerequisite of either a 2 Diploma in Professional Cookery or Level 2 Diploma in Culinary Skills.
If you have had experience working in the catering industry and can demonstrate a reasonable amount of knowledge and culinary skills, then you will be considered for this course, this too will be discussed at the interview stage.
Depending on your situation, you may be able to access a range of financial support available.