Professional Cookery: NVQ Level 3

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. 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. At the end of the course you will have covered 3 core units and a balanced selection of other units, to give a total of 56 credits. Core units for the course (17 credits): Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment Maintain food safety when storing, preparing and cooking food You will keep a logbook of what you have done and you will be assessed through practical tests and on-line or short answer tests. All 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 is a part time day release course for people who hae a level 2 catering qualification or significant experience within the industry.

This course will further develop your catering skills and help you to enhance your supervisory abilities in a working environment.