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Catering and Hospitality Professional Chef Diploma VRQ Year 3 at Bath College

Course description

This course will provide you with an overview of working in the catering and hospitality industry and the opportunity to learn many key principles and practices. Units include a broad range of theory including kitchen operations, menu plans plus more advanced cookery methods including preparation of meat, fish, soup, fruit and vegetables, desserts and bakery.

Course content

The course is made up of 12 units including:

  • Applying workplace skills
  • Kitchen operations, costs and menu plans
  • Nutritional and special diets in catering
  • Plus more advanced cookery methods including preparation of meat, fish, soup, fruit and vegetables, desserts and bakery

Entry requirements

  • VRQ Level 2 Introduction to Professional Cookery
  • Good communication skills, a high standard of personal presentation, and a professional customer focussed approach
  • Interview and culinary test

Assessment

You will be assessed via coursework and practical cookery tests.

Future opportunities

  • Progress onto a Level 3 Advanced Diploma programme or apprenticeship
  • Gain employment within the catering and hospitality industry

How to apply

If you want to apply for this course, you will need to contact Bath College directly.

Last updated date: 02 February 2016

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