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Professional Cookery Advanced Diploma (VRQ) Level 3 at Weston College

Course description

This study programme is for those who have aspirations to make it to the top. Building on skills learnt from the previous two years this study programme has a very strict enrolment process and you would need to have demonstrated outstanding technique previously for consideration. The study programme is made up of eight units, three theory and five practical and you will be tested using only the finest produce. With a classical theme you will have licence to explore more contemporary elements of the industry under the watchful eye of our Chefs Academy Coaches. Can you do it better?

The topics you will study include: supervising skills in the hospitality industry, the principles of food safety supervision for catering, practical gastronomy, food product development, advanced skills and techniques in producing vegetable and vegetarian dishes. Advanced skills and techniques in producing: meat dishes, poultry and game dishes, fish and shellfish dishes. How will I be assessed? The theoretical units will be assessed through a combination of short answer, multiple choice assessments and assignments. We’ll assess craft units with a series of practical timed assessments. Your final practical assessment will be five hours long.

Entry requirements

Successful completion of a Level 2 qualification with a minimum overall Merit grade, or equivalent.

Future opportunities

Progress to:

  • Culinary Skills, Foundation Degree or BA (Hons)
  • Concord Hotels trainee scheme.
Job/career opportunities:
  • Improved employment progress to a fine dining establishment
  • Chef de Partie
  • A paid management training scheme with a regional or national hotelier restaurant chain.

How to apply

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

Last updated date: 19 May 2016

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