|Course Title||Level 3 Advanced Technical Diploma in Professional Cookery|
This qualification is for those who aspire to work towards becoming a professional chef in a kitchen.
If you choose to enter employment at the end of this qualification, you could begin work as a commis chef. A commis chef is the most common starting position in a professional kitchen. A commis chef carries out a variety of preparation and cooking tasks under the supervision of a more senior chef. You are likely to be able to find work as a commis chef with a variety of employers, such as fine dining restaurants, gastro pubs and 4* and above hotels.
You are likely to have previous experience in the industry and/or a relevant Level 2 qualification in cookery.
A full-time one year course starting in September.
There are two elements to the assessment of this qualification which is an externally marked exam and a synoptic assignment, which involves planning and preparing a range of pastry and confectionery products. This is externally set, internally marked and externally moderated. This qualification will help you develop skills and techniques to produce a range of food products. The topics that will be undertaken develop skills and techniques in producing: Soups and sauces, fruit and vegetables, meat and offal, poultry, fish and shellfish, rice, pasta and grains, desserts and puddings, pastry products, biscuits, cakes and sponges, breads and chocolate. To support the development of these skills, you will also undertake the following topics: Legal and social responsibilities and Financial control in the commercial kitchen. Additional to the core subject areas listed above, you will be involved in work experience at prestigious catering operations.
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 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.
Your Catering and Professional Cookery Study Programme will support personal development to ensure you make good progress and acquire the skills required for successful progression to an advanced level 3 professional course, an apprenticeship 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.
There may be an additional cost for uniform and knife set.
A former Bury College Catering student has cooked up career success after securing full-time employment at the award winning Slattery Patisserie and Chocolatier.
Bury College celebrated success at this year’s Greater Manchester Skills for Business Awards. The college took home four awards in recognition of its exceptional commitment to providing learning opportunities to businesses, individuals and communities in Greater Manchester.