Level 3 Advanced Professional Cookery
Hospitality & Catering
Students aged 16-18
What is the course about?
If you are interested in becoming a professional chef and would like to work in the exciting catering and hospitality industry, this course is perfect for you. You will learn the principles of food preparation, including more advanced principles of cooking meat, fish, game, and vegetables. You will also gain a high standard of cookery skills from processes such as roasting and frying, as well as more modern methods such as sous-vide cookery. You will also cover other workplace essentials like menu design.
Why should I choose the course?
This course sees a culmination of all the techniques and commodities you will have learned throughout your time at college. You will learn how to create technically advanced dishes and reach the pinnacle of your skills and techniques, ready to enter the culinary industry. You will have the opportunity to gain additional qualifications in patisserie and confectionery, which will broaden your knowledge and skills and increase your employability. You will get to experience busy work environments and learn the skills and strategies that will help you to work efficiently and effectively. Teamwork is an important element of the course and will prepare you for working as a team in industry. You will also have the opportunity to put your skills to the test in our commercial kitchen and restaurant environment, and you will also be encouraged to compete and represent the college at internationally recognised competitions.
What will I learn?
This course covers a wealth of topics and will develop your skills and techniques to prepare you for the workplace. You will learn and develop skills in the principles of food safety and supervisory skills, as well as exploring gastronomy and gaining advanced skills in producing vegetable and vegetarian dishes, poultry and game dishes, meat dishes, and fish and shellfish.
What will the course lead on to?
After successfully completing this course, you will have the skills and knowledge needed to progress into employment as a chef, baker, confectioner, or pastry chef. Or you could pursue a higher apprenticeship or a higher education course in hospitality management. The hospitality and culinary arts industry is currently thriving and offers an abundance of career opportunities. From Michelin star restaurants and high-end hotels to quaint cafes and village inns, you are sure to find something that suits your niche.
Are there any links with industry and university?
We have excellent links with local and national employers, giving you the opportunity to take part in prestigious and valuable work experience. You could take part in placements with The Kirkwood Hotel, Australasia restaurant, the Art School Restaurant, and Brunning & Price Inns.
Working with talented professionals will boost your skills and provide you with valuable industry insight. We ensure that your course is full of opportunities to learn from the best, including chefs who have cooked for the Queen! We currently work with one of the best chefs in the country, Gary Usher from Elite Bistros, along with Michelin star chef Aiden Byrne, famous for restaurants such as The Church Green. Chefs including Rob Brueford from Dine Catering have been so impressed by our students that they have offered them jobs upon completion of their courses.
You will also experience visits to local and national restaurants, hotels, and industry outlets, including The Grosvenor House Hotel, Artisan chocolate producers, and Taste Festival London. Students have also been on international trips such as to Malta, Crete, and Barcelona.
What support is available?
You will be allocated a progress coach who will provide you with support to help you succeed on your study programme and progress on to your chosen career or progression path. We have a team of staff dedicated to providing learning support if required, as well as a Welfare Team that is on hand to offer guidance, support and help when needed. Additionally, eligible students can access a wide range of finance and funding support to help them during their time at college.
Click here for learning support: https://wvr.ac.uk/college-life/learning-support
Click here for finance support: https://wvr.ac.uk/college-life/financial-support
Why should I choose to study the course at Warrington & Vale Royal College?
Studying this course with us means you will be part of an industry-led, public-serving department that has previously held the prestigious AA Rosette ‘Highly Commended’ and the People 1st Silver Hospitality Award. Our students achieved gold and ‘Best in Class’ awards at the Welsh International Culinary Championships 2019 and were also regional winners at the Seafood Chef of the Year Competition 2018. Taking part and winning places in these competitions really helps you to stand out from the crowd when applying for jobs or university places after college. The tutors you will learn from have a great deal of industry experience to share with you.
What are the entry requirements?
You will need to have successfully completed a level 2 course in a relevant subject.
If you have a level 2 qualification and have not already achieved a grade 4 in your GCSE English and/or maths, you will be required to work towards achieving a GCSE in English and/or maths as part of your study programme.
Are there any additional costs associated with the course?
There may be some additional costs associated with this course, as you will need to purchase a chef and front of house uniform along with a knife kit. Further details of this will be confirmed upon application. You will also be asked to contribute to the cost of day and residential trips. During your course you may take part in visits to local and national restaurants, as well as hotels and industry outlets, which you may need to contribute towards.
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