Pembrokeshire College, Merlins Bridge, Haverfordwest, Pembrokeshire, SA61 1SZ

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Professional Cookery – Preparation and Cooking

Professional Cookery – Preparation and Cooking

Professional Cookery Course

Professional Cookery – Preparation and Cooking

City & Guilds Level 3 VRQ Diploma in Advanced Professional Cookery (7100-85)

Designed as a natural progression from Level 2 Professional Cookery, this course will take learner’s culinary skills to the next level for those currently working in a professional kitchen.

SKU: 1207F7311
ID: 31219

Fees are per academic year, subject to change

£450.00

Pay a deposit of £112.50 per item

Is this course right for me?

This qualification is ideal for those aspiring to achieve high standards of performance in culinary and patisserie skills and will teach learners how to prepare and cook a vast range of complex dishes both sweet and savoury. There is a choice of three pathways to choose from depending on skill sets and working environment.

This course normally runs one day per week, for 30 weeks, starting in September.

  • You will be expected to have successfully completed the previous level in this subject area or similar
  • You will be expected to be in relevant job role
  • Each application is considered on individual merit
  • The learner must be over the age of 18
  • Professional Cookery – develop vital skills in food safety, hygiene and teamwork as well as choosing from a range of practical options, anything from cooking shellfish dishes to developing menus.
  • Food Preparation and Cooking – covering a range of core units in preparing and cooking advanced meat dishes, vegetable and vegetarian dishes, fish and shellfish dishes and poultry and game dishes.
  • Patisserie and Confectionery – focus on producing dough and batter items, petit fours, paste products, hot, cold and frozen desserts, cakes, biscuits and sponges.

Theory assignments include:

  • Food safety supervision
  • Food product development
  • Supervisory skills in hospitality
  • Exploring gastronomy

Learners are able to complete either the full qualification or certain units or elements through the medium of Welsh/bilingually. Visit our Welsh Language in the College page to find out what else is available to you.

  • Continuous assessment during the course
  • Practical assessment during the course
  • Portfolio of evidence

Successful completion of this course could lead to a number of future career opportunities including: Junior Sous Chef, Larder Chef, Head Chef,  Sous Chef, Patisserie Chef, Trainee Manager, Chef de Partie, Demi Chef.

Following completion of this course you might want to try another one of our work-based courses.

  • Stationery - you will be told about any specific items before you start the course
  • Text books - you will be told about any specific items before you start the course, most text books are available to loan from the college library or online libraries
  • Catering knife set - this includes the basics you will need during the course and into the future - £90
  • Hospitality and Catering Level 2 clothing - £71/£76
  • You may be eligible for funding. Find out more on our student finance page

Any costs above are approximate and may change. For information on refunds and course cancellations please see the fee policy.

Any costs above are approximate and may change. For information on refunds and course cancellations please see the fee policy.

Disclaimer:
The College takes all reasonable steps to provide the educational services and courses as described above. Details are correct at the time of editing but may be subject to change without prior notice. Courses will not run if student numbers are insufficient. The College has the right to refuse individuals entry to courses in certain circumstances. Prospective students may be advised of more suitable alternatives, if appropriate. The entry requirements stated are those that are normally required to undertake the programme of study.
Professional Cookery Course
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