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Level 3 Diploma Professional Chef at Shrewsbury College

Course description

The candidates will be encouraged to develop creative flair in all aspects of advanced design and display techniques. You will also be encouraged to practice and assimilate the higher principles of haute cuisine. The programme will assist the candidate to consolidate their skills and experience gained in industry to provide new and interesting challenges.In keeping with the occupational standard, the programme will provide a sound background of kitchen management, the kitchen and larder areas, contribution to overall profitability and the principles of economy and control procedures.All Core Units:• Supervisory skills in the hospitality industry• The principals of food safety supervision for catering• Practical Gastronomy• Advanced skills and techniques in producing Vegetable 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

Course content

The candidates will be encouraged to develop creative flair in all aspects of advanced design and display techniques. You will also be encouraged to practice and assimilate the higher principles of haute cuisine. The programme will assist the candidate to consolidate their skills and experience gained in industry to provide new and interesting challenges.In keeping with the occupational standard, the programme will provide a sound background of kitchen management, the kitchen and larder areas, contribution to overall profitability and the principles of economy and control procedures.All Core Units:• Supervisory skills in the hospitality industry• The principals of food safety supervision for catering• Practical Gastronomy• Advanced skills and techniques in producing Vegetable 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

Entry requirements

Candidates must achieve a Level 2 qualification in catering . It would be desirable to have a placement in industry which will complement your Level 3 studies.

How to apply

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

Last updated date: 15 January 2015
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Key information

  • Start date: Next September
  • Duration: 1 Year
  • Course code: FLR3CAT-APP15

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