Richmond upon Thames College

Advanced Professional Cookery NVQ Level 3 Diploma

• Course details, fees and dates

  Course Code 26068 / 10001

  Start Date Monday 10 Sep 2018

  How long is the course? 36 weeks

  What time does the course start? 10:00AM

  What time does the course end? 4:00PM

  When does the course run? Mon

  Is this course eligible for an Advanced Learner Loan? Yes

  Are concessions available? If you are 19-23 or receiving benefits, please refer to our Fee Concessions Information.

  Examining Body City & Guilds

Please select from the headings below to find information about this course.

• What is the subject about?

  Whereas Level 2 provides you with the skills required for employment in the industry, Level 3 offers you the opportunity to progress and learn advanced culinary skills. You will be preparing an exciting range of complex dishes and will be involved with the management of the kitchens. You will be able to use your creative talents in designing menus for our very successful Merits restaurant. On completion you will be in a position to apply for higher education courses or, alternatively, apply for employment in restaurants which offer a fine dining experience.

• What will I study and learn?

  Much of the course is delivered in Merits kitchen, preparing complex menus for our very successful Bistro, which is an evening service. In another practical session you will learn new skills demonstrated by our expert chefs, which you will then be able to introduce into the menus. In classroom sessions you will research gastronomy, food culture and investigate how to find the best quality ingredients for your kitchen.

• How is the course assessed?

  A selection of practical assessments in the kitchen, externally set assignments and written tests will cover the following units:

  • Supervising food safety for catering
  • Gastronomy and food culture
  • Sourcing produce for the professional kitchen
  • Advanced skills and techniques in producing meat and game dishes
  • Advanced skills and techniques in producing fish and shellfish dishes
  • Advanced skills and techniques in producing desserts, petits fours and decorative products

  Practical assessments during the year will test your ability to produce individual dishes, with a full assessment at the end of the course testing a range of the new skills you have learnt. These are conducted under time controlled conditions, to reflect the pressures that you will be working under in the industry. You will be given constant feedback on your progress and only be tested when you are ready to demonstrate your skills.

• What courses would combine well with this course?

  You will be expected to be in part time employment while engaged in this course of study, so will not have space in your timetable to include additional academic subjects. However, if you have not already achieved a level 2 in English and maths, you will be expected to study these alongside your main vocational programme.

• What formal entry requirements will I need?

  You will probably have studied a level 2 diploma or NVQ in professional cookery and it is strongly advised that you have at least one year's industry experience. If you have not gained a relevant level 2 qualification, we are happy to offer you a skills assessment, to ascertain which course would be suitable for you.

• What could the course lead to in higher education or careers?

  This course could lead to further study in higher education such as an HND or degree programme in hospitality or event management or culinary arts management. Your advanced skills will equip you to progress into working in top range restaurants offering a gourmet experience to their clients.

• Are there any costs involved?

  Chefs and waitors will need to buy their own uniform, costing up to £135. There will also be costs incurred for a range of trips organised throughout the year.