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Advanced Professional Cookery NVQ Level 3 Diploma at Richmond-upon-Thames College

Course description

Whereas Level 2 provides you with the skills required for employment in the industry, Level 3 offers you the opportunity to progress and learn advanced culinary skills. You will be preparing an exciting range of complex dishes and will be involved with the management of the kitchens. You will be able to use your creative talents in designing menus for our very successful Merits restaurant. On completion you will be in a position to apply for higher education courses or, alternatively, apply for employment in restaurants which offer a fine dining experience.

Course content

Whereas Level 2 provides you with the skills required for employment in the industry, Level 3 offers you the opportunity to progress and learn advanced culinary skills. You will be preparing an exciting range of complex dishes and will be involved with the management of the kitchens. You will be able to use your creative talents in designing menus for our very successful Merits restaurant. On completion you will be in a position to apply for higher education courses or, alternatively, apply for employment in restaurants which offer a fine dining experience.

Entry requirements

You will probably have studied a level 2 diploma or NVQ in professional cookery and it is strongly advised that you have at least one year's industry experience. If you have not gained a relevant level 2 qualification, we are happy to offer you a skills assessment, to ascertain which course would be suitable for you.

Assessment

A selection of practical assessments in the kitchen, externally set assignments and written tests will cover the following units:

  • Supervising food safety for catering
  • Gastronomy and food culture
  • Sourcing produce for the professional kitchen
  • Advanced skills and techniques in producing meat and game dishes
  • Advanced skills and techniques in producing fish and shellfish dishes
  • Advanced skills and techniques in producing desserts, petits fours and decorative products

Practical assessments during the year will test your ability to produce individual dishes, with a full assessment at the end of the course testing a range of the new skills you have learnt. These are conducted under time controlled conditions, to reflect the pressures that you will be working under in the industry. You will be given constant feedback on your progress and only be tested when you are ready to demonstrate your skills.

Financial information

Chefs and waiters will need to buy their own uniform, costing up to £135. There will also be costs incurred for a range of trips organised throughout the year.

Future opportunities

This course could lead to further study in higher education such as an HND or degree programme in hospitality or event management or culinary arts management. Your advanced skills will equip you to progress into working in top range restaurants offering a gourmet experience to their clients.

Further information

To find out more about this course please visit our website or contact us on admissionsqueries@rutc.ac.uk or 020 8607 8302

How to apply

If you want to apply for this course, you will need to contact Richmond-upon-Thames College directly.

Last updated date: 24 October 2017
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