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Level 3 Diploma in Advanced Professional Cookery
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Will I have to pay fees?
Learning Programmes at Level 3 and Below
School Leavers under the age of 19 do not have to pay fees on any full time courses, though may have to pay for their second year if turning 19 during their studies.
If you’re aged 19 or over you might qualify for an Advanced Learner Loan. It’s easy to apply for and you won’t have to pay anything back until you’re earning over £27,295. Find more information on Advanced Learner Loans on our website.
If you are studying a part-time course and you receive one of the following benefits, or you depend financially on someone who does, you may be entitled to have your tuition fees waived:
- Job Seeker's Allowance
- Income Support
You will, however, have to pay any awarding body/assessment fees (unless you are on a first full level 2 course).
Higher Education Courses at Level 4 and Above
The fee payable for your course is displayed in the table above and can be paid for in a number of ways:
- HE Loan
- Instalment Payment Plan
- Payment in full
* If you are in receipt of Working Tax Credit or receive other allowances, you may be eligible to claim concessionary rates. If you are entitled to a fee concession you will be asked to provide proof of your entitlement.
It is essential that you inform us if your entitlement changes at any time during your course.
For any questions about fees, remissions and entitlements, please contact our helpful Enrolments Team on 01329 815 200.
Information about this Course
Study Type
Full Time
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Course Area
Hospitality & Catering
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Course Duration
1 year.
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Entry Requirements
Five GCSEs at grade 9-4 including
English and Maths, or a full Level 2 Cookery qualification with a Merit profile
and grades 9-4 in GCSE English and Maths, or current industry experience.
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Course Information
If progressing from our level 2
programme, then embarking on this course will provide an opportunity to advance
your skills. You will need a good record of achievement, suitable references,
and evidence of your commitment to the profession. Good timekeeping, excellent
attendance, the ability to complete assignments and apply research skills to a
high level are needed to meet the requirements of this course.
This course will take your training to a
more demanding level; there is a significant emphasis on taking responsibility
for managing the various environments that make up the running of a professional
kitchen. You will be required to design menus, prepare food and cook for our AA
College Rosette Accredited Restaurant, Avenue 141. The skills you acquire at
Level 3 will provide a broader and deeper understanding of international and
modern cuisines and is ideal for those who have ambition for and are seeking a
career in fine dining establishments. You may also have the opportunity to
develop skills in the art of patisserie and confectionery.
During your time on the course, you will
cover a range of advanced topics, including but not limited to:
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The
principles of food safety supervision for catering
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Supervisory skills in the hospitality
industry
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Exploring gastronomy
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Vegetable and vegetarian
dishes
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Meat,
poultry and game dishes
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Fish
and shellfish dishes.
You will gain hands-on experience in our
state-of-the-art kitchens and commercial restaurant, Avenue 141. You will also
compete in national competitions and gain work experience opportunities in some
of the most prestigious establishments. Some of which could include 5* hotels
Pennyhill Park & Spa and Lainston House, Michelin star restaurant Galvin at
the Windows, and the award-winning restaurant at Chewton Glen. You will lead in
hotel and restaurant takeovers and be given the opportunity to work alongside
leading industry experts. All students are required to maintain a high
professional standard in appearance, behaviour, and attitude.
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Progression
You can progress to employment in the
catering and hospitality industry as a chef or restaurant manager or to further
study in hospitality management.
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Ucas Points
48
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