Diploma in Advanced Professional Cookery

Is this course for me?

This course is for students who have passed a Level 2 in Professional Cookery and wish to further their skills.

You may have worked as a chef for some time - you have plenty of experience, and you may already supervise others or manage resources.

What qualifications or skills do I require to study this course?

Level 2 Professional Cookery.

What does the course involve?

The following units are covered by assignments and question papers. Skills and techniques are assessed in eight individual practical tasks and two synoptic tests.

• Supervisory skills in the hospitality industry
• The principles of food safety supervision for catering
• Practical gastronomy
• Advanced skills and techniques in producing vegetable and vegetarian dishes
• Advanced skills and techniques in producing meat dishes
• Advanced skills and techniques in producing poultry and game dishes
• Advanced skills and techniques in producing fish and shellfish
• Produce fermented dough and batter products
• Produce petits fours
• Produce paste products
• Produce hot cold and frozen desserts
• Produce biscuit cake and sponges

The course includes additional qualifications: Level 3 supervising food safety in catering, Level 1 Learning to Learn and functional skills (english, maths or ICT)

What option will be open to me if I successfully complete the course? The Level 3 qualification will develop your skills further and will enable you to work as a senior chef or restaurant manager.

Fees