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Professional Cookery Advanced Diploma

Level 3

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Key Info

Learning Area   Catering
Delivery Mode   Full-time
Duration   1 Year

Dates & Locations

Location   Cornwall College Camborne
Start Date   08/09/2020


If you have a passion for cooking or want to ensure that customers receive the very best in front of house service then join the best catering college in the South West. As a nationally recognised Centre of Excellence in three disciplines, an AA Highly Commended College Rosette winner and industry partners including the Eden Project there really is nowhere better to study catering and hospitality.

This course is ideal for students who have completed their Level 2 Technical Certificate in Professional Cookery and wish to further their knowledge and skills at an advanced level.

The course allows students to develop and practice the skills required for employment and/or career progression in the catering and hospitality industry. You will develop and practice the skills required for successful employment and you will also gain valuable hands-on experience in managing a production kitchen.

If you want to work in a fast-paced, action-packed and creative industry then look no further than a career in catering. The opportunities for career progression in this industry are some of the best. From commis chef to sous chef, all the way up to head chef, if you are willing to put in the hard work you could be running your own kitchen in a few years’ time.

Please note: As part of your course you will be required to carry out Work Experience and/or an Industry Placement.

  What You Will Learn

This qualification provides a real opportunity for you to gain work specific skills and knowledge in professional cookery.

During the course you will develop skills and techniques to produce a wide range of dishes, enabling you to undertake a variety of roles within a professional kitchen. You will work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen.

The Qualification is made up of a number of units to include:

Legal and social responsibilities in the professional kitchen
Financial control in the professional
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
Throughout the course you will take part in theory sessions to support your practical learning. Our tutors are industry professionals and they will demonstrate the practical techniques as well as best practice so that you can be sure that you are equipped with the skills and know-how to carry out your practical techniques independently.

Underpinning knowledge will be assessed in theory classes followed by short mock exams, written research assignments and a formal written exam. A practical synoptic exam will be held at the end of the course and observed by external verifiers.

You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self-evaluation and reflection.

  Entry Requirements

You will need to have achieved the Level 2 Technical Certificate in Professional Cookery or an equivalent. English and maths at grade 4 (grade C) or above.

  Work Experience

Lewis, 18, is interested in specializing in pastry and is completing his industry placement in a professional kitchen.

“I thoroughly enjoyed my industry placement. My employers have been extremely supportive of my college course, industry placement and development outside of college as well. They have presented me with plenty of opportunities to advance in my career and I am greatly appreciative of them.

The industry placement helps to develop your skills alongside college and gives you the experience of working in the proper kitchen environment. I would highly recommend taking part in the placement to anyone interested.”

  Assessment

Underpinning knowledge will be assessed in theory classes followed by short mock exams, written research assignments and a formal written exam. A practical synoptic exam will be held at the end of the course and observed by external verifiers.

  Progression

Achieving this qualification will help you to progress on to the next level or directly into employment as a Commis Chef or Chef de Partie in a variety of contexts, which include:

Hotels
Restaurants
Pubs and gastro pubs
Visitor attractions
Cruise liners
Armed Forces

  Images


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  Tags


# Cookery # Chef # Catering # Professional Cookery

Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.

  Profile

Ben Ambridge

A photo of Ben Ambridge

Ben studied professional cookery and after travelling the world, he has settled down in Cornwall working as the Executive Chef at The Longstore. One of his most memorable experiences at Cornwall College was being nominated for a City & Guilds achievement award by his lecturer. He went on to win the award, attending the presentation at Buckingham Palace.

"The course covered all areas needed to equip me with the knowledge to enter a professional kitchen. I traveled around the world with the skills I had learnt. I settled back down in Cornwall and have worked my way up to executive chef, overseeing 3 kitchens. I write menus, train staff, team building and quality control of all sites."

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