Accessibility links

Professional Chefs Advanced Technical Diploma Level 3 at PETROC

Course description

What's the recipe for a career as a professional chef? This qualification is certainly a main ingredient. Designed to help you broaden and refine your repertoire of skills in the production of complex and modern cuisine from around the world.

The teaching facilities are modelled on industry standards and contain up-to-date equipment and utensils that are found in a modern professional kitchen. There is a well stocked library for all learners to use and enrolled learners can use computers to support their learning.

Course content

The programme advances your Level 2 knowledge and skills base, covering subject areas including Complex Meat, Poultry and Game Preparation and Cookery, Fish and Shellfish Preparation and Cookery, Complex Vegetable Dishes, Complex Sauces and Soups, Modern Canap├ęs Techniques, Patisserie and Confectionery Techniques and Products, and, Modern Petits Fours and Dough Products.

As well as culinary skills, you'll learn important theory too, such as managerial aspects of health and safety, supervisory skills, gastronomy and world food culture, food product development and sourcing produce for the professional kitchen.

This programme is delivered in our modern industry standard kitchen and will also introduce you to the use of modern cookery technology such as sous vide.

Entry requirements

All entrants must hold GCSE English Language at grade 4/5 or above and preferably GCSE Maths at grade 4/5 or above, amongst the 5 GCSEs at grade C required for entry. 

Entrants not holding a grade 4 in Maths, but who have a grade 2/3, will study GCSE Maths and take the examination at the end of the year. Completing first years will not be able to automatically continue into their second year without achieving GCSE Maths at grade 4.

Learners must have successfully completed Level 2 Hospitality & Catering or another relevant qualification.

Assessment

There will be continual practical assessment throughout the duration of the course with some written assessment attached.

Financial information

Financial support may be available for any additional costs. Please enquire.

Future opportunities

This is a qualification which can carry you directly into a job at a chef de partie level in a hot kitchen, larder or pastry kitchen, or you can progress to second chef or head chef, depending on the size of the establishment.

Further information

Q. Do I have to have years of commercial experience to follow this award?
A. No, but you need to have a passion for food and a desire to work at a very high level of skill. A challenging commercial experience will help you put skills learnt on the course into practise.

Q. Do I need any expensive equipment?
A. You will need normal full kitchen whites, knives and books to follow the course.

How to apply

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

Last updated date: 17 February 2017

Key information

Venues