You'll develop and demonstrate creativity using advanced bakery and cookery techniques with a very wide range of food products to meet the diverse requirements of the catering industry within the industrial catering environment.
Completion of the Level 2 Diploma in Professional Cookery.
Assessment measures a candidates competence in practical performance. In other words, we assess whether you really can do the jobs required and if you understand how and why these jobs are done.
This will normally be achieved by observing you working in a situation which resembles, as closely as possible, the real work place. In addition to the practical skills, a person must possess relevant underpinning knowledge in order to successfully achieve a unit and prove total competence. This will be assessed by written and oral questioning.
Successful completion of the Level 3 course could lead to employment as a chef de partie or sous chef depending on industrial experience in a wide variety of catering environments including hotels and restaurants.