Course overview
In Short
This course is for those who want to progress their culinary skills to a higher professional level and builds on the knowledge already gained at level 2 Professional Cookery. You will develop advanced practical, theoretical and food service skills whilst working in The Avenue Restaurant and kitchen. The qualification will enable you to gain the necessary knowledge and understanding to confidently enter the diverse and challenging industry of catering and hospitality.
Why study with us?
We offer a range of courses for school leavers, apprentices and adults, in which you will work in our fully-functioning professional kitchen, restaurant and bar The Avenue, gaining the skills and the high standards needed for a career in the catering and hospitality industry.A strong and work ready student experience is at the very heart of what we do here at The Avenue. Having the opportunity to work alongside Dorset employers, take part in local restaurant takeovers and work with guest chefs ensures our students balance the academic study necessary to understand skills with a varied and highly practical skills-led experience.Our students learn the importance of team-working and communicating in the kitchen and restaurant setting but we also encourage development of individual skills and passions and our students regularly compete in regional and national competitions with great success!
Entry Requirements
Candidates must have a L2 Diploma in professional cookery or equivalent. Selection will be based on interview and successful completion of a trade test . All students must have good punctuality, a good attendance level, positive attitude to vocational area and if required continue to work towards GCSE English and Maths at Grade 4.
Course Structure
Course Description
This programme includes:
- Compulsory units include:
- Develop productive working relationships with colleagues
- Maintain food safety when storing, preparing and cooking food
- Maintain health, hygiene, safety and security of the working environment
- Practical Gastronomy
- Advanced skills and techniques in producing vegetable and vegetarian dishes
- Advanced skills and techniques in producing meat dishes
- Advanced skills and techniques in producing poultry and game dishes
- Advanced skills and techniques in producing fish and shellfish dishes
Assessment
You will be assessed for competency in each unit though the completion of assignments and practical tasks.
Progression
This course will provide you with the necessary skills to work within the industry.