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Level 3
C&G L3 Diploma in Advanced Professional Cookery
COURSE OVERVIEW
Do you have a passion for food and hospitality? Do you want to learn advanced skills and techniques? The course is structured to support and develop your confidence and skills within a professional kitchen. Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop the knowledge, understanding and advanced skills and techniques to prepare, cook and finish dishes which include meat and offal, poultry and game, fish, canapés and vegetables. You will develop supervisory, organisational, time management and people skills and you learn how to work under pressure.
In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are highly valued by employers. Problem solving and research skills will also be developed. It will allow you to expand your managerial and time management skills as you mentor lower-level learners within Spires. You will be encouraged to enhance and evolve your creativity in food and presentation.
This course will provide opportunities to solve common and unusual problems in professional culinary environments and establishments. We will include entrepreneurship in food businesses.
FURTHER INFORMATION
Learners who have completed Level 2 in hospitality and culinary skills and food safety. Also have English and maths GCSE at grade 4 or above.
You’ve worked as a chef for some time – you have plenty of experience, and you may already supervise others or manage resources. You want to develop your skills further, perhaps to work as a senior chef or restaurant manager.
You will be able to work in jobs as supervisors and managers or/and to start your own food business.
This course will provide opportunities to solve common and unusual problems in professional culinary environments and establishments. We will include entrepreneurship in food businesses.
You’ll cover things like:
- Food safety
- Health and safety in catering
- Healthier foods
- Costs and menu planning
- Preparing and cooking different foods.
These qualifications will be assessed by your using assignments, practical tasks, exams and/or online tests.
Chef uniform and personal chef tools are required. External Experiential activities will be organised which will require extra costs depending on each activity. Students will be notified, in advance.
This is an excellent course for those already working in Hospitality and Culinary work who wish to become more efficient, practically skilled and learning to work better within chaos.