VTCT Level 3 Diploma in Advanced Professional Cookery

Advance your cookery skills and aim for a position of responsibility in the catering industry. The Level 3 in Advanced Professional Cookery offers a natural progression from Level 2. If you're already a chef, it's ideal for mastering advanced cookery skills. 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, canaps 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.

Applicants for a L3 programme will normally have completed a L2 qualification in Professional Cookery & hold a GCSE in Maths or English Language or Literature at Grade C (4) or above. If you are interested in a L3 programme & have alternative qualifications you would like us to consider, please contact us with your details. Applicants will be invited to attend an interview & complete an internal assessment. All students will have their literacy & numeracy needs supported within the programme.

In addition to completing mandatory units, learners are required to complete two optional units. A variety of optional units are available which include (this list is not exhaustive): produce petits fours; produce hot cold and frozen desserts; practical gastronomy; produce biscuits, cakes and sponges and development of working relationships in hospitality. On this advanced-level practical course you will learn: Planning for preparing, cooking and finishing dishes Food safety for catering Meat and offal Poultry and game Fish Vegetable and vegetarian dishes Prepare, finish, and present canaps and cocktail products Hot, cold and frozen desserts Development of working relationships in hospitality Supervise a safe working environment in the hospitality industry The majority of your time at College will be spent in the Colleges service kitchen and restaurant as well as the traditional training kitchen where you will develop essential skills. Theory work, which is related to the practical work, is taught in a classroom situation. In the theory units, you will cover topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills.

All students will need the Colleges specified Chef and Restaurant uniforms, Chef knives, including knife box and safety footwear. These will be your personal property and will cost approximately 300. We will keep your knives locked safely away after each kitchen session for the duration of your course.

Assessment of your practical skills is continuous throughout your program of study and will consist of five graded unit tests, culminating in a final synoptic practical exam. We test your theoretical knowledge with two externally set synoptic theory exams. Your tutor monitors your progress and offers advice and guidance so you achieve the most from your study. You learn primarily through practical sessions though there are theory sessions too.

Successful completion of this course puts you in a good position for catering positions which require individual responsibility and some supervisory experience. Past students have gained employment with companies such as St Austell Ales Brewery, Rick Steins Group and Paul Ainsworth Group and many other local Hospitality businesses.

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