Professional Diploma in Culinary Art

Who is this course for? 16+ What qualifications or experience do I need ? Five GCSE's at grades A-C NVQ 3 Professional Cookery What will I study ? The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills. The course covers a wide range of skills including; Prepare, Cook, and Finish; - Farinaceous Dishes - Fish and Shell Fish - Hors d'oeuvres, cocktails and canap�s - Meat, Poultry and Game - Pastries, Desserts and Confectionary - Soups - Stocks, Sauces and Dressings - Terrine Dishes - Vegetables and Salads - Yeast Products How will I be assessed ? The assessment methodology for Menu Planning is by assignment, all other units by practical examination. What qualifications could I achieve ? Level What can the course lead to ? Progression to Higher Education or management within the hospitality industry. How do I join the course ? Application via the webiste or email info@barnetsouthgate.ac.uk Will I need an interview ? Yes