L3 Advanced Technical Diploma for Professional Chefs at Leicester College
The course is designed for those who have a level 2 diploma in culinary skills or have relevant trade experience and want to develop their craft and supervisory skills. You will develop the practical skills in larder work, butchery, fishmongery and the presentation skills required to work in fine dining. You will also gain an understanding of how to work as part of a professional team and supervise staff in the hospitality industry. You will gain experience of working in our awarding winning taste restaurant, producing and designing dishes to the highest level. This is linked to four weeksâ€™ of work experience in Spain which will form part of your course. If you are aged 16-18, you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven't already achieved a grade 4 or above. You will also be required to complete a work experience placement and an employability programme.
This course covers advanced classical and modern specialist skills in the practical preparation and cookery of meat, poultry, game, fish, vegetables and vegetarian dishes, along with knowledge and understanding of hygiene, health and safety and supervising staff. You will have to research and write an assignment on gastronomy and a food culture of your choice.
Standard entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. GCSE in English at grade 4 (C) or above is essential with either a level 2 cookery qualification or at least 2 yearsâ€™ experience at chef de partie level or above.
You will undertake a formal exam which will include: methods of cookery, commodities, food safety and health and safety. Your practical skills will be assessed with a three-part synoptic test. Part one will take the form of a planning session, part two will be a practical assessment and part three will summarise your overall assessment performance. Assessments will be externally marked by the awarding body.
Material fee Â£120.00. There are trips to top London-based hotels and restaurants and a three course meal in one of Leicester's top restaurants which form part of your course. You will need a full set of catering knives and chefâ€™s whites at an approximate cost of Â£230. Details of the recommended supplier will be provided on enrolment. Continuing students may only need to replace some items.All learners are expected to undertake three to four weeks of work experience in Seville, Spain. All transfer costs, flights and accommodation will be paid for. Your main requirement is the purchase of a valid passport (and travel visa for overseas students). The International Department at Leicester College has developed links with establishments in Seville to develop your culinary repertoire in local hotels and restaurants. You will gain the opportunity to immerse yourself in the culture and cuisine of this very vibrant country.
You could progress onto a level four kitchen management programme or foundation degree in hospitality management and culinary arts. You may go on to work as a chef de partie or similar positions within good quality restaurants or hotels, or contract/industrial catering where you would be able to put your skills into practice.
Apply online via UCAS Progress or the College website. You will need details of your qualifications, a reference, and a personal statement to complete your application. Once your application has been successfully processed, you will be sent a conditional offer and be invited to a Welcome Event at the College to meet your tutors, learn more about your chosen course of study and tour the facilities. You will then need to confirm your acceptance of the course offered to you. For more information contact our Customer Service Centre on 0116 2242240 or visit leicestercollege.ac.uk
How to apply
You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.