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Vocational & T Level

Professional Cookery (Professional Chef/Pâtisserie) Level 3

Subject Area
Hospitality
Start Date
September 2024
Study Mode
Full-time
Duration
1 year
Level
Level 3

This qualification is aimed at those wishing to progress from Level 2. It is also an opportunity to further increase your knowledge within the area of professional cookery. Students will achieve a higher level of supervisory skills around craft and non-craft skills and have an ability to manage others.

Entry requirements

You must have achieved a Level 2 Hospitality Service or Level 2 Patisserie qualification and have English and Maths at GCSE grade 4 or above.

What will I study?

This qualification will develop vital skills and knowledge in food safety and hygiene, and teamworking as well as those chosen from a range of practical options, anything from cooking shellfish dishes to developing menus.

Units include:

  • Supervisory Skills in the Hospitality Industry
  • Principles of Food Safety Supervision for Catering
  • Practical Gastronomy
  • Pâtisserie and Confectionery

There are also other additional units developing advanced skills and techniques in producing dishes using poultry, meat, fish, shellfish, vegetables, game, fermented dough products and pastry as well as petit fours, desserts, biscuits, cakes and sponges, chocolate work, pastillage and sugar work.

Additional costs
All courses within Hospitality have uniform requirements for the kitchen and front of house areas. All courses and the different pathways within these have different requirements and so full details of uniform and kit list will be provided at enrolment. For further information please ask our tutors at our open events and guidance discussions.

Method of delivery

Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning. Part of your development will involve working within our commercial restaurant and interacting with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.

All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning, formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.

How will I be assessed?

The Diploma is assessed by short answer tests and practical assessments.

Good course combinations

This is a full-time course. It is not possible to combine this course with other Vocational, T Level, Apprenticeship or A Level programmes.

Your next steps

On completion of this course, students may progress into employment or other Level 3 courses in Hospitality or Business; a Higher National Diploma in International Tourism Management or Business; a BA Honours Degree in Business with Management or a higher apprenticeship at York College or another university. Potential job occupations include Sous Chef, Catering/Restaurant Manager, Kitchen Supervisor/Manager, Development Chef and Nutritional Therapist.

Connie Robinson web

I started on the Level 2 Pâtisserie course last year. I’ve loved it here, the tutors are great and I’ve met great people on my course. I’ve learnt loads – especially as it’s hands-on work. It gives you more experience of what the job is going to be like in industry.

Connie
Professional Cookery (Pâtisserie & Confectionery) Level 3
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