Level 3 Advanced Technical Diploma for Professional Chefs
- September 2019, Full Time
This qualification is for you if you are 16 or over and are working towards becoming a chef in a professional kitchen. You are likely to have previous experience and/or a relevant level 3 qualification in cookery, such as the City & Guilds Level 3 Advanced Technical Diploma in Professional Cookery (450), which this qualification will build on.
The principles of food safety supervision for catering 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
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
Why our college?
Industry standard facilities
At our college you will have access to industry-standard facilities and get to use top of the range equipment. On our campus you’ll find media suites, TV studios, design labs, workshops, hair & beauty salons, working kitchens and a live theatre.
Gain real experiences of work
All of our courses will provide you with outstanding experiences of work and prepare you for your future career. You will work with real employers and customers and build connections.
A unique student experience
This is what really sets us apart. At our college you will experience the freedom to be yourself. Being part of an active Students’ Union, having opportunities to travel and enjoying live entertainment are just a few of the amazing opportunities available to you.
Level 3 Advanced Technical Diploma in Professional Cookery (450)
This course allows candidates to practice and develop their skills. In addition it can be used as a preparation for developing a specialism, such as becoming a Pastry Chef.
Successfully complete both mandatory assessment components.
Level 3 Professional Chefs - Theory exam
Level 3 Professional Chefs - Synoptic assignment
In addition, candidates must achieve the mandatory employer involvement, experience of Work and an industry placement
This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment. You could enter employment as a first commis chef or a chef de partie at high end establishments, such as:
- Fine dining restaurants
- Michelin star/Rosette restaurants
- Gastro pubs
- Luxury hotels.
You may have the opportunity to undertake further learning, such as:
- Higher education
- Level 4 Hospitality Manager Apprenticeship.
If you are a UK or home fee status student and aged 16-18 on the 31st August before the start of your course, tuition fees are free. If you are aged 19 and over please contact the Advice Shop. Please check our Finance pages for information on loans, bursaries, fee information and student travel offers that are available.
Food Studies, Skills For Life
Entry Level, Full Time, 1 year
Food Preparation and Service, Technical Certificate, Level 2
Level 2, Full Time, 1 year
Hospitality Supervisor Apprenticeship Level 3 Standard
Level 3, Apprenticeship, 3 years
Production Chef Apprenticeship Standard Level 2
Level 2, Apprenticeship, 1 year