This course builds on the skills learnt at Level 2 and develops this knowledge needed to work as a chef in a professional kitchen.
It is designed to help you enter employment with a higher level of understanding and responsibility or the ability to start at a more prestigious establishment.
This qualification will help you develop advanced skills and techniques to produce dishes using a variety of commodities. The topics include the preparation and cooking of vegetables, complex meat, poultry and game dishes and complex fish and shellfish dishes.
You will cover complex theory to give you a greater understanding and to help you to progress in the catering industry, including:
• How to plan, implement and supervise food safety
• The supervisory skills require to help run a kitchen
• The gastronomy behind developing food
• New product development.
Previous experience and/or a relevant Level 2 qualification. Students without English and Maths at grade 4 or above will be required to study these alongside this course.
Employment as a chef within the catering section of high-end establishments, such as Fine Dining Restaurants, Michelin Star/Rosette Restaurants, Luxury Hotels or Cruise Liners. The opportunity to undertake further learning, such as Higher Education, Foundation Degrees, Level 4 qualifications, or an Advanced Apprenticeship.