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For all course enquiries please call the Course Enquiry Line on 030 030 32435

For general enquiries please call 01522 876000 or email .(JavaScript must be enabled to view this email address)

For International enquiries outside the EU, please call +44 (0)1522 876000 or email .(JavaScript must be enabled to view this email address)

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Diploma in Advanced Professional Cookery (Kitchen & Larder) Level 3

Level 3

Key Facts

Level:Level 3

Full-time/part-time:Full time

Duration: Daytime/working hours

Start Date:1st August 2017

Location:Lincoln Campus

Course Code:SPL0138AA1

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If you want to pursue a career as a chef then this is an excellent place to start. This course will provide you with the underpinning skills and knowledge to progress through the levels of food preparation and food service and other workplace essentials, such-as menu design and food costings to a high standard.
Successful completion of this course will allow you to progress into employment, pursuing a career within a fine dining establishment, as a chef.
During this course you will explore theoretically and practically the following topics at an appropriate level to begin working as a chef: Supervisory Skills in the Hospitality Industry; The Principles of Food Safety Supervision for Catering; 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 and Advanced Skills and Techniques in Producing Fish and Shellfish.

You will need GCSE’s to include Mathematics and English (minimum grade C) and a Level 2 C&G Diploma in Professional Cookery. You will also be required to pass an entry test and demonstrate a sustained commitment to succeed. You will be required to attend an interview and provide a reference (from an employer or recent school/college report).
Assessment is a combination of practical craft assessments, assignments and short answer tests.
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