Professional Cookery Diploma

Course Content

This three-year programme aims to bridge the gap between the NVQ course in professional cookery and the Culinary Arts Management FdA or Honours degree. This qualification will normally allow students to complete the foundation degree in two years and the honours degree in three. It will also help students to learn, develop and practice the skills required for various sectors of the catering industry and subsequent career progression.

Additional Qualifications Gained

NVQ Level 1 Food and Drink Service
VRQ Level 1 in Customer Service
CIEH Foundation Certificate in Health and Safety in the Workplace
CIEH Level 2 Award in Food Safety - Catering

Assessment

Theoretical aspects of the programme will mainly be assessed through assignments and short answer questions. Individual practical tests will take place throughout the programme.

Career Opportunities

There are excellent career opportunities for graduates of this programme in all sectors of the industry including fine dining, hotels, restaurants, gastro pubs, health, welfare and some aspects of leisure and tourism.

Year 10 and 11 pupils interested in a career in professional cookery have the chance to take part in a Junior Academy.

Course Details

Diploma in Professional Cookery 3 years Full Time

Entry Requirements
You should demonstrate commitment and enthusiasm towards a career within the catering industry and a possess a good school report with 4 GCSE's at grade D or above.

Modules

Year 1 Modules

Maintain a safe, hygienic and secure working environment
Contribute to effective teamwork
Maintain customer care
Prepare and clear areas for table/tray service
Food safety
Health and safety
Healthy foods and special diets
Kitchen equipment and personal workplace skills
Preparing and cooking food, using methods such as boiling, poaching, steaming, baking, roasting and grilling

Other modules will be available

Year 2 Modules

Investigating the catering and hospitality industry
Food safety in catering
Healthier foods and special diets
Preparing and cooking stocks, soups and sauces, fruit and vegetables, meat, poultry and fish

Other modules will be available

Year 3 Modules

Advanced skills and techniques in producing vegetarian dishes, meat dishes, poultry and game, fish and shellfish dishes, patisserie and fermented products, and desserts, petit fours and decorative products
Advanced skills in gastronomy and food culture, sourcing produce and food product development are also taught

Other modules will be available

Professional Cookery Diploma

Course Content

Additional Qualifications Gained

Assessment

Career Opportunities

Related Links

Course Details

Modules

Year 1 Modules

Year 2 Modules

Year 3 Modules