Professional Chefs Level 3 Advanced Technical Diploma at The City of Liverpool College
This qualification is designed for students aged 16 and over who are working towards becoming a chef in a professional kitchen.
This course will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen. The topics that will be undertaken develop advanced skills and techniques in producing:
- meat dishes
- poultry and game dishes
- fish and shellfish dishes
- vegetable and vegetarian dishes
- pastry products
- hot, cold and frozen desserts
- cakes and sponges
To support the development of these skills, you will also undertake the following topics:
- food safety supervision
You are likely to have previous experience and/or a relevant level 2/3 qualification in cookery, which this qualification will build upon.
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 and luxury hotels.
How to apply
If you want to apply for this course, you will need to contact The City of Liverpool College directly.