CG L3 Dip in Professional Cookery
What is this course about?
The Level 3 Professional Cookery will help you develop skills and knowledge at an advanced level, covering a range of complex preparation, cooking and presentation methods, including modern innovative techniques. You will cover topics including food safety, developing working relationships, maintaining the health and safety of the workplace, preparation and cooking of complex meat, fish, poultry and vegetable dishes, hot and cold sauces and complex soups (other units may be substituted).
How is it taught
A variety of teaching methods will be used, including practical skills sessions, classroom teaching, workshops, research and evaluation. Practical sessions will be carried out in our well-equipped, modern teaching kitchens and led by experienced and professional tutors.
How will I be assessed?
The assessment process involves the collection of an electronic or paper based portfolio of evidence. Evidence may be gathered through practical observation, questioning, assignments and projects.
What else do I need to know?
This is a vocational course giving you the training and skills for progression in employment. To comply with vocational standards and Health and Safety you will be required to purchase and wear a full uniform. A professional appearance is required with a good standard of personal hygiene.
What could I do next?
Progression onto Level 4 qualifications or into employment.