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Professional Cookery (Kitchen and Larder) VRQ Diploma Level 3

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise
We are only accepting one application per candidate.

What will you be working towards?

Alternative Title Professional Cookery (Kitchen and Larder) VRQ Diploma Level 3
Code C2937
Qualification Type Other Regulated/Accredited Qualification
Qualification Level Level 3
Course type Full Time

Overview

This course is designed for those who have successfully completed a professional chef qualification at level 2 or have relevant trade experience and want to develop their craft. There are a range of enrichment opportunities; including master classes from expert local chefs and exciting employment prospects within one of our careers fairs. You will also be required to complete an industry placement in a professional kitchen. In order to support you, our dedicated work placement team will be on hand to help you find the right vacancy that suits your skillset and interests.

Details

You will develop your skills across a wide range of key areas within hospitality, including: 1. The principles of food safety 2. Supervisory skills in hospitality 3. Exploring Gastronomy You will also investigate advanced practical techniques in producing vegetarian meals, Poultry and Game dishes, meat, fish and shellfish. Practical assessments will be carried out as B-Tasks within various time frames, dependent on the complexity of the assessment. You will also carry out a four dish synoptic practical assessment to showcase your skills towards the end of your course.

How will it be delivered?

This course is focused on developing your practical skills within a professional kitchen, alongside supportive general knowledge of key aspects of the catering industry. The practical units are assessed via observations. These will run alongside five units that are assignment based. The qualification is gained through the completion of these units. Practical assessments will be carried out as B-Tasks within various time frames, dependent on the complexity of the assessment. You will also carry out a four dish synoptic practical assessment to showcase your skills towards the end of your course.

Entry requirements

Entry to this course requires one reference and it is desirable that you can demonstrate 90% attendance. A professional cookery level 2 qualification and a GCSE in both English and maths at grade 4 or above is also required. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.

Your next steps...

Upon completion, you could go on to study a level four kitchen management course or a foundation degree in hospitality management and culinary arts. Alternatively, you may choose to go into employment as a chef de partie or a similar position within a good-quality restaurant, caf�, hotel or other catering establishment in the hospitality industry.

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