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Hospitality and Catering

Level 3 VTCT Diploma in Advanced Professional Cookery

Full Time


Course Overview

This is a high quality, prestigious programme valued by employers. You will develop the skills and knowledge required to become a kitchen professional in job roles such as Sous Chef or Senior Chef/Cook (fine dining) and Sous Chef of Senior Chef/Cook (restaurants, hotels and gastro  pubs). You will develop advanced skills in producing meat, poultry, game and fish dishes as well as food safety.

Course Content

Units within the Level 3 Certificate include:

  • Development of working relationships in hospitality
  • Health, safety and security in the hospitality working environment
  • Food safety in catering

Entry Requirement

Most students will come to us having completed a Level 2 course in a similar area. Direct entry is also possible for those with significant industry experience.

Assessment

This course is assessed through assignments and practical tasks.

Where does this course lead to

Possible permanent employment in the industry in such job roles as: Head Chef/Cook, General Management.

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Course Outline

Course Code: OF28
Study Mode: Full Time
Location: Basingstoke
Start Date: 09/09/2019
Duration: 1 Year
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Basingstoke College of Technology I 2018