Professional Cookery – Preparation and Cooking
Professional Cookery – Preparation and Cooking
City & Guilds Level 3 VRQ Diploma in Advanced Professional Cookery (7100-85)
This course is a natural progression from Level 2 Professional Cookery for those who are currently employed in the industry, specifically within a professional kitchen.
Fees are per academic year, subject to change
£450.00
Is this course right for me?
This qualification is ideal for those aspiring to achieve high standards of performance in culinary and patisserie skills. By the end of the course you will have learnt 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 your 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 – you will 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 – You will 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
- 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.
- 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.
- Under 19’s reduced fees may apply - please contact admissions@pembrokeshire.ac.uk
Any costs above are approximate and may change. For information on refunds and course cancellations please see the fee policy.
Additional Information
Additional information
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