What I'll learn
On this advanced-level practical course you learn how to: establish and develop positive working relationships in hospitality; maintain the health, safety and security of the working environment; maintain food safety when storing, preparing and cooking food; prepare, cook and finish complex dishes in meat, poultry, fish and pasta; prepare, cook and finish complex bread and dough, cakes and sponges, hot and cold desserts and the development and introduction of recipes and menus.
You also have the opportunity to study the CIEH Level 3 Award in Supervising Food Safety in Catering. This is a three-day intensive course for people working at supervisory level.
How I'll learn
You learn primarily through practical sessions, though there are theory sessions too.
You develop supervisory, organisational, time-management and people skills, as well as how to work under pressure. On successful completion you will gain the City and Guilds NVQ Diploma in Professional Cookery at Level 3.
How I'll be assessed
Assessment of your practical skills is continuous and we test your theoretical knowledge too. Your tutor monitors your progress and offers advice and guidance so you achieve the most from your study. You learn primarily through practical sessions, though there are theory sessions too.