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Advanced Technical Diploma for Professional Chefs City & Guilds

Level:
Level 3 Vocational
Course Code:
FTB084
Location:
North Devon Campus
Duration:
One year


This course is a progression course from Level 2 Hospitality and Catering. What's the recipe for a career as a professional chef? This qualification is certainly a main ingredient. Designed to help you broaden and refine your repertoire of skills in the production of complex and modern cuisine from around the world.

This course offers the opportunity to undertake work experience at top restaurants across Europe.

FAQs  

The programme advances your Level 2 knowledge and skills base, covering subject areas including:

- Complex Meat
- Poultry and Game Preparation and Cookery
- Fish and Shellfish Preparation and Cookery
- Complex Vegetable Dishes
- Complex Sauces and Soups
- Modern Canapés Techniques
- Patisserie and Confectionery Techniques and Products
- Modern Petits Fours and Dough Products

As well as culinary skills, you'll learn important theory too, such as managerial aspects of health and safety, supervisory skills, gastronomy and world food culture, food costing and sourcing produce for the professional kitchen.

This programme is delivered in our modern industry standard kitchen and will also introduce you to the use of modern cookery technology.
The programme is assessed through a supervised practical and written assignment and a written exam.
To be accepted onto a two-year Level 3 programme, all entrants must hold at least a grade 4 in GCSE Maths and a grade 4 in GCSE English, as well as at least three other GCSEs at grade 4 (C) or above. Certain subjects require a minimum of GCSE grade 6.

Learners must have successfully completed Level 2 Hospitality & Catering or another relevant qualification.
This course can lead to full-time employment in the catering industry either in a front of house or kitchen position. It can also enable learners to work abroad in a ski chalet setting or similar.
The state-of-the-art Lifestyle and Tourism Centre is home to Petroc’s public-facing facilities and provides students with opportunities to engage with customers and work in a realistic industry setting.

The Taw Restaurant, with its stunning views across Barnstaple, gives hospitality and catering students the chance to engage with customers and hone their skills in the industry-standard training kitchens.
You will need to purchase full kitchen whites, knives and a text book to follow the course. This will be discussed at interview.
Please contact the Advice & Guidance Centre on 01271 852422 for more information.