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These results are a suggestion of courses you may want to explore but are by no means a definitive list and individual entry requirements do apply.

Professional Cookery Diploma Level 3

Practical Vs Theory

80
20

Course overview

Gain real-life expe­ri­ence in pro­fes­sion­al cook­ery with prac­ti­cal train­ing in food pro­duc­tion, kitchen ser­vices ad pro­fes­sion­al cook­ery. The course is designed to fur­ther your skills and career as a chef by build­ing upon your exist­ing knowl­edge and devel­op­ing advanced tech­niques in a range of kitchen and pas­try skills, includ­ing super­vis­ing a team in a pro­fes­sion­al kitchen.

 

What Does The Pro­gramme Include

You will gain prac­ti­cal train­ing in our indus­try stan­dard kitchens to devel­op new skills and enhance your exist­ing skills. Though a process of prac­ti­cal demon­stra­tions, group work­shops and one-to-one train­ing, you will be taught the skills need­ed to be assessed as com­pe­tent in a wide range of prepa­ra­tion and cook­ing tech­niques, food ser­vice and cus­tomer care. All prac­ti­cal learn­ing is re-enforced by study­ing the the­o­ry of cater­ing in the classroom.

Entry Require­ments

You will require the Food Pro­duc­tion and Cook­ing Diplo­ma Lev­el 2 or equiv­a­lent. You will also be required to gain evi­dence for this qual­i­fi­ca­tion through work experience.

Wor­ried about your grades?

What­ev­er your results, we want to assure you that exten­u­at­ing cir­cum­stances will be con­sid­ered should you not have the grades indi­cat­ed above. 

We will review each appli­ca­tion on a case-by-case basis to ensure you get a place on the course most suit­able for you.

One of the ways we do this is through a very effec­tive 6 weeks to suc­cess pro­gramme’ that oper­ates from the first day you start your course. This includes sup­port such as (but not lim­it­ed to):

  • Allow­ing you to change cours­es if you change your mind in the first 6 weeks
  • Mov­ing you between course lev­els if you are find­ing your cur­rent lev­el too easy / too hard
  • Incor­po­rat­ing Eng­lish and maths GCSE resits in to your timetable if you don’t meet the grades you need
  • One-to-one reviews with your aca­d­e­m­ic tutor to ensure you are pro­gress­ing and achiev­ing well

Our course enquiries and admis­sions team are avail­able remote­ly through­out this unprece­dent­ed peri­od. They can be con­tact­ed at enquiries@​stamford.​ac.​uk should you have any fur­ther questions.

How The Course Will Be Assessed

You will be assessed through prac­ti­cal and on-going obser­va­tions and assess­ments includ­ing the com­ple­tion of mul­ti­ple choice papers. There are no for­mal prac­ti­cal or the­o­ret­i­cal exam­i­na­tions for this programme.

Addi­tion­al Information

You will require a uni­form, equip­ment, ref­er­ence books, and the abil­i­ty to par­tic­i­pate in edu­ca­tion­al vis­its to sup­port your learn­ing, more infor­ma­tion will be pro­vid­ed pri­or to your enrol­ment. Health, safe­ty and hygene stan­dards will also need to be met and work expe­ri­ence will assist your pro­gres­sion and pos­si­ble employment.

Poten­tial Future Career

On suc­cess­ful com­ple­tion of this course, you can progress on to Senior Chef or Hos­pi­tal­i­ty Super­vi­sor Appren­tice­ships, or employ­ment in a pro­fes­sion­al kitchen in job roles such as:

  • Kitchen Assis­tant
  • Front- of-House Supervisor
  • Com­mis Chef
  • Sous Chef
  • Chef de Partie

Course Con­tent

Some of the units you will study are as follows:

  • 203 Main­tain food safe­ty when stor­ing, prepar­ing and cook­ing food
  • 296 Pro­duce health­i­er dishes
  • 302 Devel­op pro­duc­tive work­ing rela­tion­ships with colleagues
  • 305 Main­tain the health, hygiene, safe­ty and secu­ri­ty of the work­ing environment
  • 309 Con­tribute to the devel­op­ment of recipes and menus
  • 332 Pre­pare fish for com­plex dishes
  • 335 Pre­pare poul­try for com­plex dishes
  • 339 Cook and fin­ish com­plex meat dishes
  • 342 Cook and fin­ish com­plex veg­etable dishes
  • 354 Pre­pare cook and fin­ish com­plex hot desserts
  • 355 Pre­pare cook and fin­ish com­plex cold desserts

 

Infographic_Catering Hosp1 Infographic_Catering Hosp2 Infographic_Catering Hosp3

 

 

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