Advanced Professional Cookery Diploma (17+ only)

Course code: FTT052

School of Lifestyle

The Programme

This course offers learners an opportunity to improve existing skills in the production of complex and modern cuisine and enhances their employment opportunities. The programme covers subject areas including meat, poultry and game, fish and shellfish, complex vegetable dishes, complex sauces and soups; modern canapes techniques, patisserie and confectionery techniques and products, and modern petite fours and dough products. Theoretical subjects underpin the practical content and cover managerial aspects of health and safety, supervisory skills, gastronomy and food culture, food product development and sourcing produce for the professional kitchen. Learners may have the opportunity to participate in work experience at top restaurants in Europe or the UK.

The Programme Content

Entry Requirements

Learners must hold the Professional Diploma in Cookery Level 2 or equivalent NVQ.

Costs

There will be material costs which students will be advised about at interview*.

Venue

Tiverton, Main Site

Progression

Successful learners would be qualified to progress to Chef de partie level in the hot kitchen, larder or pastry kitchen, or progress to second chef or head chef, depending on size of the establishment.

Length of Study

To be advised on enquiry - minimum of one year.

Academic Year

This course starts in the 2013 / 2014 academic year.