Level 3, Part Time
Application Form to be returned to Student Services
This course will enhance career opportunities for professional chefs by developing and building on NVQ 2 skills to a more complex level also focusing upon patissiere units.
You will build an E-portfolio of evidence to prove your competence in each unit. During the programme you will develop skills relating to the production of complex dishes using fish, vegetables, meat and poultry. You will also learn how to create complex sauces and dressings and produce, cook and finish complex cakes, sponges biscuits and scones.
Relevant Level 2 qualification e.g. NVQ 2 Food Preparation and Cooking or suitable experience.
Applicants should be working in the catering industry (this can be a voluntary placement).
Applicants should have communication and comprehension skills, at level 1.
Manual dexterity & physical stamina - knife skills would be beneficial.
Satisfactory interview and assessment to determine suitability for the course.
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 18b.
Assessment will be continuous in practicals and class-based underpinning knowledge sessions.
When does this course run?
Starts 04th Sep 2018 - Ends 26th Jun 2019
If you are aged 19 or over:
Fee : £2630.00
Please note, there are no discounts for this course. If you are aged 19+, you may be able to apply for a 19+ Advanced Learner Loan (which is available for this course).
The fee quoted is for the academic year 2017-18. Course fees for 2018-19 will be confirmed in due course.
Planned Timetable Day Times Campus Wednesday 09:00 — 15:00 Conway Park
For advice and guidance, please contact Student Services on 0151 551 7777 or call into our Conway Park Campus Monday to Friday from 10am to 4pm (all year round) and Wednesdays and Thursdays 10am-6.30pm (term time only).
This information was current on 23rd July, 2018 and may be subject to change.