Professional Cookery (Kitchen & Larder) Advanced Level 3 Diploma at Oaklands College
For the qualification you will need to complete 7 Units. Modules include: The Principles of Food Safety Supervision for Catering, Supervisory Skills in The Hospitality Industry, Practical Gastronomy, Prepare and cook Advanced Skills and Techniques in Producing Meat Dishes, prepare and cook Advanced Skills and Techniques in Producing Poultry and Game Dishes, prepare and cook Advanced Skills and Techniques in Producing Fish and Shellfish Dishes, and cook Advanced Skills and Techniques in Producing Vegetable and Vegetarian Dishes.
Formal entry qualifications are required; this is a minimum of a level 2 in professional cookery or practical experience working as a chef in industry. Enthusiasm and a real interest in preparing, cooking food and a willingness to learn. 95% attendance is required to achieve the qualification.
You will be continually assessed within the practical kitchen environment. You will also need to produce a portfolio of evidence. There are also knowledge tests and assignments for each unit, all of which need to be undertaken under test conditions. There are formal assessments for the practical units.
Students will need uniform and advance level equipment/books.
16-18 years old, no tuition fees apply to Full Time courses and fees subject to confirmation. Additional costs applicable to BHS courses.
On successful completion of this course you can progress onto employment at operative level as a chef or work in a rosette level Restaurant or Hotel.
How to apply
If you want to apply for this course, you will need to contact Oaklands College directly.