Or Application Form to be returned to Student Services
The level 3 Advanced Diploma is the qualification which will refine and develop your culinary skills to those associated with the standards expected of a professional Chef.
You will need to have successfully completed a level 2 qualification in food preparation and cooking such as NVQ level 2 in Food Preparation and Cooking or VRQ level 2 Diploma in Professional Cookery prior to enrolling on this course.
You will build an E-portfolio of evidence to prove your competence across a range of units. This course is designed to enhance your culinary skills, so you can expect to be taught by professional chef/lecturers, preparing, cooking and finishing complex dishes to the highest possible standard.
As part of your study programme you will develop new techniques in butchery and other larder preparations as well as developing new skills in the art of fine cookery and sauce work. Patisserie also plays an important role in this qualification and you will gain dexterity in producing a range of pastries and cakes.
Your study programme will also provide you with a realistic work environment that mirrors work undertaken in a professional kitchen, and we will also support you in developing skills in English and Maths as well as building your employability skills with a two week period of work experience in a quality local Hospitality and Catering outlet.
Units covered as part of this qualification include the preparation and cooking of complex dishes using fish, vegetables, meat and poulty and you will also develop skills in the production of hot sauces, dressings and cold sauces and complex cakes, sponges, biscuits and scones.
- A relevant level 2 qualification in food preparation and cooking.
- Satisfactory interview, practical and knowledge based assessments, school report and/or reference.
If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL department on 0151 551 7144.Office Use Only. Non Standard 36b.
Appropriate uniform, selected textbooks and knives to meet college standards are required prior to commencement.
Assessment is continuous in practical sessions and class based underpinning knowledge (multiple choice papers).
It's important that you:
A two week work placement will be organised for you as part of your programme of study. This will ideally be local or further afield if you are able to organise it yourself.
In the first few weeks there will be an extended induction period. During this time your tutors will assess your skills and carefully monitor your abilities which will include your time management and attendance. Towards the end of this important period, your course tutor will review your progress on a one-to-one basis.
You may also have the opportunity to take part in both local and national cookery competitions as part of the enrichment process.
Following successful completion learners will be fully equipped with the knowledge and skills to work confidently and competently within the catering sector of the local and wider visitor economy.
If you are aged 16-18:
This study programme will be FREE for most students who are aged 16-18 on 31 August, or students aged 19-24 with an Education, Health & Care Plan.
If you are aged 19 or over:
Fee : £2850.00
Depending on your personal circumstances, this course could be FREE for you if you are aged 19-23 and you do not already have a level 3 qualification.
The fee quoted is for the academic year 2019-20.
For advice and guidance, please contact Student Services on 0151 551 7777 or call into our Conway Park Campus. Open Monday, Tuesday, Thursday, Friday 11 to 4pm and Wednesdays 4 to 6.30pm (term time only).