Why Should You Take This Course?
This course is designed to build on the kitchen and larder skills learnt at Level 2 and aims to develop the skills and knowledge needed to work as a professional chef working mainly with fish, meat, poultry, vegetables and sauces. This qualification is designed to help you enter employment with a higher level of responsibility or at a more prestigious establishment. As Hospitality becomes evermore competitive, the advantage lies with those chefs who successfully attain both higher level qualifications and skills, alongside concrete industrial experience. The Level 3 Advanced Technical Diploma will provide you with a qualification, skills and the experience that will help progress your career and give you a competitive edge.
The course is delivered as a package that includes practical skills and underpinning theory development and work placement industry experience.
By undertaking this qualification you will cover advanced skills and techniques in producing starters, mains, sauces and garnishes.
The topics that will be undertaken develop advanced skills and techniques in producing:
- Vegetables and Vegetarian Dishes
- Meat Dishes
- Poultry and Game Dishes
- Fish and Shellfish Dishes
To support the development of these skills, you will also undertake the following topics:
- Food Safety Supervision
- Supervision in the Professional Kitchen
How will I be assessed?
Underpinning knowledge will be assessed in theory classes using a series of short answer question papers, written research assignments and a formal written exam. Practical assessment will be carried with a series of individual timed assessments and synoptic exams.
Are there any special expenses?
A catering uniform, safety shoes, knife roll, specialist patisserie equipment and reference book which you can order through the department, deposit for a locker and print credits.
What could I do next?
By gaining this qualification, which covers an in-depth understanding and advanced technical skills, you could take a position as a professional chef in the main section of a professional kitchen.
Learners achieving this qualification are likely to move quickly into an unsupervised role, such as a Chef or Demi-chef de Partie within high end establishments, such as Restaurants, 4* Hotels, Gastropubs, or Fine Dining (events or contracts).