VRQ Level 3 Advance Diploma Professional Chef and Restaurant VRQ3 at University of West London
This course has been developed with the help of our industry contacts and is supported by the Royal Academy of Culinary Arts and the Craft Guild of Chefs. It provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food trends.
The course covers a range of subjects, including investigating the hospitality industry, kitchen operations and costings as well as generic hygiene, and health and safety. You will also undertake practical study, including culinary skills, preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry.
At Level 3 you will have a choice of two pathways; the professional chef route or the hospitality supervision route. English and mathematics will be studied throughout all pathways to GCSE level. (this will include functional skills at Levels 1 and 2).
Whichever route you choose, you will be trained by highly qualified staff who have a wealth of industry experience and expertise.
Professional Chef route: VRQ Level 3 Diploma in Professional Cookery
- Supervising Food Safety in Catering
- Health and Safety
- Recipe Development
- Complex Culinary Skills
- Specialist Pastry
- Kitchen and Larder
- Asian Cuisine
- Contemporary World Food
Level 3 Diploma in Food and Beverage Service Supervision (Hospitality Supervision route)
On this pathway you will follow a full-time qualification that covers all aspects of food and beverage service and supervision.
Subjects included are:
- Food and Beverage Service
- Customer Service
- Restaurant Service Techniques such as carving and filleting
- Beverage Preparation and Service including barista skills and cocktail making.
Students will also be involved in the planning and running of events both at the University and off-site, for example at our annual Society of Stars Ball which is always held in a prestigious hotel. All students study a Level 3 Supervising Food Safety qualification and you can also study an extra food based qualification (subject to a space being available).
A good standard of secondary education with a good pread of GCSE results, normally in a minimum of four subject areas at grade A*–D. You must also have a positive attitude towards food and the hospitality industry. You may be required to take a basic skills test at interview.
No fees for 16-19 year olds except £75 registration fee.
By completing the Professional Chef route course successfully, you will have developed the knowledge and skills to be employed as a commis chef, chef de partie or sous chef, with the chance to progress to head and executive chef.
On completing the Hospitality Supervisory route successfully, you might consider roles like assistant manager, with opportunities to progress to manager, director or owner.
Many of our graduates now work as head chefs or restaurant managers in five-star hotels, Michelin-starred restaurants, and contract management companies, or as product development chefs for leading catering and food manufacturers.Study progression
After completing this course successfully, you will have the opportunity to progress onto one of our highly regarded higher education courses:
- BA (Hons) Hospitality Management
- BA (Hons) in Event Management
- Foundation degree in International Culinary Arts - pastry or kitchen and larder routes
- Foundation degree in Food and Professional Cookery
- BA Food and Professional Cookery
- BSc Culinary Arts Management.
How to apply
If you want to apply for this course, you will need to contact University of West London directly.