Professional Cookery: Level 3 Chefs Diploma

While many businesses throughout the economy have faced tough times, the hospitality industry has once again bucked this trend. The hospitality sector employs seven per cent of the working population. Including replacement demand, an additional 660,200 people will need to be recruited by 2020 People 1st State of the Nation 2013. Gloucestershire College is the main provider of hospitality, catering and chef training in the county and has a long, successful track record, with students going on to develop careers with a wide range of establishments. You may initially think about working in a hotel or restaurant (our students have gone on to work and own Michelin starred restaurants) but remember there are also lots of opportunities in company catering, hospitals and care homes, schools, sporting events or anywhere where people need to be fed! You may work in diverse roles such as; food and beverage manager, chef, waiting staff, conference and banqueting manager, crew member and housekeeper. A catering qualification is a great passport to working all over the world in an exciting and dynamic industry. On this course you will build upon your cookery skills and knowledge gained from your level 2 course. This means moving onto more complex dishes and recipes across a wide range of cookery styles. You will cover the core units and will be guided into a balanced selection of the professional cookery units. Core units for the course: Establish and develop positive working relationships in hospitality Maintain the health, hygiene, safety and security of the working environment Maintain food safety when storing, preparing and cooking food Students will be expected to show supervisory abilities as they progress and will be assessed on their practical skills in the realistic working environments of the college restaurants. This will involve some evening work. You will gain industry experience by having the opportunity to work in our commercially run restaurants and catering outlets using our well-equipped professional kitchens and being taught by our skilled and motivated industry experienced team. Students will be involved in a range of activities to give a sound understanding of what is expected in a typical catering operation which will help develop your commercial acumen. All courses have assessment during the course which will include practical and theoretical tests. You will need to pass each of these in order to progress onto the next stage of the programme. All these courses require you to have full Chefs uniform, which you keep clean and ironed. We recommend that all Level 1 students own a set of knives, and this is mandatory for level 2 and 3.

All students will be expected to arrive in practical classes in clean and ironed chefs uniforms.

This programmed is for students who have achieved level 2 NVQ Food Preparation and Cooking and would like to progress on to the level 3 programme.

By the end of this course you will have skills and confidence to be able to work in a professional catering establishment.