Course Title Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)
Level: 3
Code T022

Overview of the Course

This qualification is for those who aspire to work towards becoming a professional chef in the pastry section of a kitchen.

What are the career opportunities?

You could enter employment as a first commis chef within the kitchen and larder section of potentially high end establishments, such as, fine dining restaurants, michelin star/rosette restaurants, luxury hotels and cruise liners.

What are the entry requirements?

You are likely to have previous experience in the industry and/or a relevant Level 3 qualification in cookery, such as Level 3 Advanced Technical Diploma in Professional Cookery.

How long is the course and when can I start?

A full-time one year course starting in September.

How is the course structured and how will I be assessed?

There are two elements to the assessment of this qualification which includes an externally marked exam and a synoptic assignment, which involves planning and preparing a range of products. This is externally set, internally marked and externally moderated. 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. To support the development of these skills, you will also undertake the following topics: Food safety supervision, supervision in the professional kitchen, sustainability and gastronomy. Additional to the core subject areas listed above, you will be involved in work experience at prestigious catering operations.

What employability skills will I develop on this course?

This qualification provides a real opportunity for you to gain work specific skills and knowledge in the catering industry. English and communication skills are particularly important, you need to be able to listen carefully to identify the needs of customers, respond effectively to questions in an open and friendly manner, maintain written records of work completed and develop kitchen documentation such as risk assessments and food safety records. Carrying out calculations is vital when working in the kitchen area. You will need to cost menu’s to ensure profitability. Recipes will be developed which will include yields, measurements and ratios.

Work experience

Work experience is an essential element of your study programme and is a mandatory requirement of the qualification. You will undertake structured work-experience or work-placements that develop skills and knowledge relevant to the qualification. Catering students have been involved in work experience at a number of establishments, for example, The Midland Hotel Manchester, Grand National, Last Drop Village and Spa and Celia Clyne Banqueting. You will undertake aspects of your course with input from industry practitioners, such as master classes or guest lecturers.

Study programme enrichment opportunities

Your Professional Cookery Study Programme will support personal development to ensure you make good progress and acquire the skills required for successful progression to an apprenticeship, higher education or employment. You will have the opportunity to take part in external catering events, sport and fitness activities, visits to local employers and trips. Over recent years, students have visited Paris in France, Barcelona in Spain and Milan in Italy to further develop their cultural understanding of the different cuisines from around the world.

Are there any additional costs or requirements?

There may be an additional cost for uniform and knife set.


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