Level 3 VRQ Diploma in Professional Cookery

Level 3 VRQ Diploma in Professional Cookery

Course Information

Cambridge Campus, 03/09/2021
Level: 3
Start Date: 03/09/2021
Location: Cambridge Campus
Duration: 1 Year(s)
Type: Full Time
Code: MF1VADPC

This qualification is for learners 16 and over who are working towards becoming a chef in a professional kitchen. You are likely to have previous experience and/or a relevant level 2 qualification in cookery. This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.
 

About the Course

This qualification is for learners 16 and over who are working towards becoming a chef in a professional kitchen. you are likely to have previous experience and/or a relevant level 2 qualification in cookery.

This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.
The topics that will be undertaken develop advanced skills and techniques in producing:

Meat dishes
Poultry and game dishes
Fish and shellfish dishes
Vegetable and vegetarian dishes
Pastry products
Hot, cold and frozen desserts
Cakes and sponges
To support the development of these skills, you will also undertake the following topics:
Food safety supervision
Gastronomy
Local employers who will contribute to the knowledge and delivery of training. Employers will provide demonstrations
and talks on the industry and where possible work.

Progression

On successful completion, with outstanding commitment and attendance, this programme will enable you to progress onto posts of a suitably high calibre within the catering industry. We aim to equip you with artistic and creative cookery skills to haute cuisine standards which will assist you in obtaining employment in a quality catering establishment.

Entry Requirements

Candidates should have a minimum of a level 2 qualification in cookery such as the City & Guilds Level 2 NVQ Diploma in Food Production and Cooking (7132) or the City & Guilds Level 2 Diploma in Professional Cookery (7100) in order to complete the qualification satisfactorily.

Without evidence of formal qualifications, candidates must be able to demonstrate adequate prior knowledge and experience to ensure they have the potential to gain the qualification successfully.

In addition to the entry qualifications listed, the offer of a place on the course is subject to the outcomes of initial assessment, which will be taken at the College as part of the admissions process. Please note that entry criteria may vary quite significantly between courses at the same level. This is to take account of the specific skills needed for success on particular courses, the length of the course and the requirements for progression to the next level. Entry criteria are given as a guide, and the exact requirements in order to obtain a place on a particular course will be confirmed following attendance at a Welcome Event/Interview.

Assessment

We want you to achieve to the very best of your ability at CRC. To make this happen we offer both learning and personal support by specialist staff tailored to meet your specific needs.
This qualification will be assessed using a combination of methods, learners will undertake:
Formative and summative assessments in both craft and non-craft units,
The successful completion of all the units results in the award of the technical certificate with Pass, Merit , Distinction,
or Distinction* grades.

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WHERE COULD THIS TAKE YOU?
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FUTURE CAREERS:
  • Restaurant and Catering Establishment Managers and ProprietorsBakers and Flour ConfectionersChefs
  • CooksCatering and Bar Managers
WHAT YOU COULD EARN:
As Restaurant and Catering Establishment Managers and Proprietors:
POTENTIAL
£40,060
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ANNUAL OPENINGS 560 In the East of England
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01223 418200
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