Level 3 Advanced Technical Diploma for Professional Chefs
- September 2020, 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?
Award Winning Facilities
Our Debut Restaurant holds a AA Gold Standard Accreditation – the highest level a training restaurant can achieve – and is seen as an example of best practice in the UK.
Our students gain the skills required to progress on to some of the most notable destinations including The Savoy and The Ritz.
Catering for the Royal Family
Our students have catered for The Queen at Sandringham House, The Earl of Wessex and The Duchess of Cambridge.
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.
Professional Cookery, Advanced Technical Diploma, Level 3
Level 3, Full Time, 1 year
Food and Beverage Service, Certificate Level 2
Level 2, Full Time, 1 year
Hospitality and Catering Principles, Certificate, Level 2
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Cookery, Entry Level
Entry Level, Full Time, 1 year