Technical Level 3 Advanced Diploma in Professional Cookery
Health, Public Services and Care
What will you be working towards?
||National Award (BTEC)
Taught in our professional kitchen, as well as utilising local high standard catering establishments, you will develop your practical culinary skills, aim high and be the next Michelin star chef! This course will stretch and challenge you to prepare, cook and finish a range of different foods and delicacies to a high standard. You will also have the opportunity to develop your supervisory skills by taking on the responsibility of managing and coordinating numerous events in and out of College.
- The principles of food safety supervision for catering - Supervisory skills in the hospitality industry - Practical gastronomy - Advanced skills and techniques in producing meat dishes - Advanced skills and techniques in producing poultry and game dishes - Advanced skills and techniques in producing fish and shellfish dishes - Advanced skills and techniques in producing vegetable and vegetarian dishes - Producing petit fours - Producing paste products - Producing fermented doughs and batterbased products - Producing hot and cold desserts - Producing biscuits, cakes and sponges - Employability skills