Professional Cookery C&G Level 3 Diploma

To access this course you are required to have:

• NVQ Professional Cookery Level 2 qualification
•  GCSE at Grade C/4 or above in English and Maths

During this course you will study the following modules:

• Food hygiene Health and safety
• Effective professional communication
• Prepare cook and finish complex meat dishes
• Prepare cook and finish complex poultry dishes
• Prepare cook and finish complex fish dishes
• Prepare cook and finish complex hot sauces
• Prepare cold sauces and complex dressings
• Cook and finish Shellfish
• Prepare cook and finish complex cold desserts

By studying this course you will:

• Develop vital skills in food safety and hygiene
• Choose from a range of practical options in anything from cooking shellfish dishes to developing menus
• Develop your understanding of preparing dishes and how to present to restaurant standard
• Learn how work as part of a team and supervise others
• Develop an appreciation for tastes and textures and how to adjust dishes to bring out the flavour
• Develop your confidence identifying the quality points to look for in all produce
• Understand how the skills you are learning and how they are applied in the catering industry
• Improve your teamwork and presentation skills

This is an assessment based course with no formal exams. You will be continually assessed throughout the programme.

The skills you will learn on the course will enable you to:

• Pursue a career in the catering industry working in a range of venues including hotels, restaurants, public houses, bistros, hospitals or industrial kitchens