Course Details

This course is designed for the more experienced chefs, who are looking to further improve their skills and knowledge. This type of chef is working towards a Chef de Partie level (CDP) manageing/leading a section and a small team within the kitchen However, in a small kitchen they may work independantly. The CDP reports to the senior chef within the kitchen. On completion of the course the candidate will be able to create more complex dishes using fresh ingredients available. They will also be able to demonstrate a good level of leadership and compentency while maintaing a safe kitchen environment.

Entry Requirements

NVQ L2 Diploma in Professional cooking qualification. Math and English Functional skill level 1 Level 2 in food hygiene. At least 5 years of experience working within the food industry

Career options

Promotion within the workplace. Progression onto a Supervisory/Management qualification

C&G L3 NVQ Dip Professional Cookery

Five highlights

  • 1 An outsanding College report from OFSTED's inspection
  • 2 Highly professional lecturers with many years of experience
  • 3 State of the art kitchen and restaurant learning environments.
  • 4 Chichester College is a warm and friendly place for learning
  • 5 All students are treated equally and with respect

Key Points

  • Chichester Campus
  • 07.09.2020
  • NVQ Level 3 Diploma in Professional Cooking

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Course code Location Course length Start date
HOS161CF1A Chichester Campus 1 Year 07.09.2020

What you need to know

What will I study?

A range of complex cooking techniques in the following elements: fish, meat, poultry, vegetable dishes, stocks, hot and cold sauces, soups, cold desserts Mandatory elements will be: Food Safety: Developing Productive Working Relationships: Maintain the Health, Hygiene, Safety and Security of the Working Environment. There will also be a requirement to complete kitchen documentation.

How will I be taught?

The course requires a 100% attendance to achieve all elements of the NVQ portfolio. The course will be delivered over a 3 day period, covering both practical and theory.

How will I be assessed?

Continual development of the skills, knowledge will be assessed by both practical assessments and the preparation and production of meals for the restaurant. Theory will be assessed by using multi choice questions and answers. Completion of a NVQ portfolio meeting the required standards of City & Guilds. Observation during service on leading a team.

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