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Professional Cookery Diploma (QCF) Level 3 NVQ at York College

Course description

This qualification is aimed at those wishing to progress from the current Level 2 Professional Cookery and/or for those in industry who wish to be recognised for their skills. It is also an opportunity for those in industry to further increase their knowledge within the area of professional cookery. Students will achieve a higher level of supervisory skills around craft and non-craft skills and have an ability to manage others.

There are two pathways, Professional Cookery (Kitchen Larder) or Patisserie and Confectionery. Units will include:

  • Supervisory Skills in the Hospitality Industry
  • Principles of Food Safety Supervision for Catering
  • Practical Gastronomy or Patisserie and Confectionery

There are also other additional units developing advanced skills and techniques in producing poultry, meat, fish, shellfish, vegetables, game, fermented dough products, pastry, petit fours, desserts, biscuits, cakes and sponges, chocolate work, pastillage and sugar work.

Entry requirements

Level 2 Diploma in Professional Cookery at Merti/Distinction level or Level 2 Apprenticeship in Professional Cookery, or alternatively substantial relevant industrial experience, as well as Maths and English at grade C (grade 4) or above, or Level 2 Functional Skills in English and Maths.  All applicants need to be successful at interview.

Assessment

The Diploma is assessed by short answer tests and practical assessments.

Future opportunities

On completion of this course, students may progress onto higher studies, into employment or further progress onto a management and leadership apprenticeship or a Foundation degree. Potential job occupations include: Sous Chef, Catering/Restaurant Manager, Kitchen Supervisor/Manager or Nutritional Therapist.

How to apply

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

Last updated date: 19 October 2016
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