City and Guilds Level 3 Diploma or Certificate in Professional Cookery
Further Details | |
|---|---|
Course Code | LA05523 |
Location | Distance Learning |
Duration | Open or Distance Learning, The qualification is gained through achieving units and candidates are encouraged to work at their own pace following individual programmes of learning. The length of time taken to complete will depend upon many factors but we expect most candidates to need between 12 and 18 months. |
Department | Hospitality & Catering |
Start Date | Roll On, Roll Off |
End Date | Roll On, Roll Off |
Course Overview
The level 3 Professional Cookery qualification is aimed at head chefs and chefs working in supervisory roles in kitchens that produce a vast amount of complex dishes. The qualification will assist candidates undertake advanced skills and techniques in producing complex dishes, enabling them to undertake roles within a kitchen, whether in kitchen & larder or the pastry section.
This qualification will have a particular focus on commodities.
The topics that you will undertake include:
• Legal and social responsibilities in the professional kitchen
• Financial control in the professional kitchen
• Stocks, soups and sauces
• Fruit and vegetables
• Meat and offal
• Poultry
• Fish and shellfish
• Farinaceous dishes
• Desserts and puddings
• Paste products
• Biscuits, cakes and sponges
• Fermented products
• Chocolate products
This qualification will have a particular focus on commodities.
The topics that you will undertake include:
• Legal and social responsibilities in the professional kitchen
• Financial control in the professional kitchen
• Stocks, soups and sauces
• Fruit and vegetables
• Meat and offal
• Poultry
• Fish and shellfish
• Farinaceous dishes
• Desserts and puddings
• Paste products
• Biscuits, cakes and sponges
• Fermented products
• Chocolate products
Open distance learning and work based assessment. Your College Assessor will visit the workplace which must comply with working in a safe environment. Assessments will take place to assess competence and underpinning knowledge.
On line support is available through a virtual learning environment.
Learning takes the form of a mixture of observations in the workplace, written and oral questioning.
Accreditation of prior learning is also considered, but this can be time bound.
On line support is available through a virtual learning environment.
Learning takes the form of a mixture of observations in the workplace, written and oral questioning.
Accreditation of prior learning is also considered, but this can be time bound.
Suitable learners of all ages are invited to join anytime of the year. It is essential you are currently employed in this area of learning and fully supported by your employer. Learners to have ideally completed a Level 2 qualification relating to a kitchen and must complete an in depth skill scan to ensure the candidate and their workplace meet all criteria for the qualification.
All applicants will undertake a thorough training needs analysis to ensure that the correct course and levels are chosen.
All applicants will undertake a thorough training needs analysis to ensure that the correct course and levels are chosen.
This qualification is part of a framework.
Once completed learner can progress to the following qualifications as long as their job role is suitable.
• Level 4 Professional Cuisine
Once completed learner can progress to the following qualifications as long as their job role is suitable.
• Level 4 Professional Cuisine
Please contact our employer engagement team on 0300 30 30 006 or email employers@cambria.ac.uk to discuss funding eligibility.
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