For those who have achieved City and Guilds Level 2 Professional Chef Diploma, this course aims to provide a progression route to advanced skills and supervisory studies in preparation for working as a chef in a modern kitchen environment. It will provide applicants with advanced culinary skills, knowledge and in-depth understanding to prepare and cook a wide range of commodities and complex modern dishes. You will enhance your investigative and theoretical ability in order to complete a range of assignments and practically based assessments and examinations. This qualification provides a vehicle to broaden your range of culinary skills covering units such as: Practical Gastronomy and Sourcing Produce for the Professional Kitchen; Principles of Food Safety Supervision for Catering; Supervisory Skills in the Hospitality Industry; Advanced Skills and Techniques in Producing Poultry and Game Dishes; Advanced Skills and Techniques in Producing Vegetables and Vegetarian Dishes; Advanced Skills and Techniques in Producing Meat and Offal Dishes; Advanced Skills and Techniques in Producing Fish and Shellfish Dishes. Unit assessment is carried out by a combination of externally set assignments relating to industry practices and practical assessments leading to synoptic exam. All students will complete Level 3 Award in Supervising Food Safety.
This programme of study is likely to include enrichment units which are an additional component to enhance your employability.
This course session is currently closed for enrolment/applications – it may be offered at a later date – please continue to check our website for updates.
Requirements are pre-defined by the College’s admissions criteria and should have achieved City and Guilds Level 2 Professional Chef Diploma. Applicants must attend a pre-entry guidance session.
Students are required to supply their own kit at the cost of approximately £280.00.
All fees are set in accordance with DfE regulations.
Tel: 028 9026 5022 or email: [email protected]