Professional Chefs Advanced Diploma Level 3

Have you already completed a Level 2 in a related field or have some experience in a kitchen and want to further develop your skills and knowledge to become a chef in a professional kitchen? This is the course for you. During this one-year course you will cover advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.You will study both theoretical and practical lessons, with valuable experience training in our purpose-built kitchens and upmarket restaurant, Edmunds, where you will put your technical skills to the test producing high end dishes and patisserie for a range of guests and members of the public.As a Level 3 student, you will be motivated, hardworking and reliable, being punctual to classes, to show Level 1 and 2 students what they can aspire to. This means you will need to be self-disciplined, tactful, polite, patient, good humoured and helpful to others as well as being organised and adaptable.

You are likely to have previous experience and/or a relevant level 3 qualification in cookery, such as the City and Guilds Level 3 Advanced Technical Diploma in Professional Cookery which this qualification will build on.To have completed a hospitality /catering qualification at Level 2 or have previous experience within the hospitality industry.Basic, numeracy, English and IT skills are needed.Applicants need to be motivated, hard working and reliable, being punctual to classes as they will nee

The topics that will be undertaken develop advanced skills and techniques in producing: Meat dishes Poultry and game dishes Fish and shellfish dishes Vegetable and vegetarian dishes Pastry products Hot, cold and frozen desserts Cakes and spongesTo support the development of these skills, you will also undertake the following topics: Food safety supervision GastronomyAny student aged 16 to 19 who does not hold a GCSE A* to C (9 to 4 on the new grading structure) or equivalent qualifications in Maths and English by age 16 will need to continue to study these subjects in each academic year.

Classroom based exercises

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There are practical assessments throughout the year, two major practical tests (which account for 45% of the final marks) and theoretical written units to support your practical work.

This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment.You could enter employment as a first commis chef or a chef de partie at high end establishments, such as:• Fine dining restaurants• Michelin star/Rosette restaurants• Gastro pubs• Luxury hotels.You may have the opportunity to undertake further learning, such as:• Higher education• Level 4 Hospitality Manager Apprenticeship