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This qualification will help you undertake advanced skills and techniques in producing dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen and quickly progress in to supervisory levels.

  • What will I study?

    The units you will study are likely to include:

    Core Units:

    • Vegetables and vegetarian dishes
    • Meat dishes
    • Poultry and game dishes
    • Fish and shellfish dishes
    • Pastry products
    • Hot, cold and frozen desserts
    • Cakes and sponges

    Specialist Units:

    • Food safety supervision
    • Gastronomy

    All units are subject to change and may be withdrawn.

  • Who is this course for?

    This course is ideal for you if you have an interest in catering wish to gain employment in the hospitality sector as a professional chef.

    By choosing this qualification, you will have likely made a decision that your career direction will be as a professional chef with the ability to work in any section of a professional kitchen.

    Undertaking this qualification gives you proof of advanced skills in different aspects of professional cookery and with this versatility will come an increased opportunity for employment, particularly at supervisory level.

  • How is the course assessed?

    To gain this qualification, candidates must successfully achieve the following assessments:

    • One externally set, externally moderated assignment testing understanding and practical craft skills
    • One externally set, externally marked test, sat under examination conditions
  • Your Study Programme

    If you are aged 16-18, you will join a Study Programme. We will make sure you are working at the right level on your core qualification and are challenged to achieve the highest level of qualification you can. All students will continue to improve their maths and English and if you don't have a grade 4 (C) at GCSE, we will work with you towards achieving that goal (subject to specific entry requirements for particular courses). Work experience will be part of your study programme and complement your college study and prepare you for employment. You will also get involved in activities to help you develop life skills and to build your confidence so you can make progress in your career. Weekly timetables will include tutorial support which may comprise of full group activities or one to one sessions to discuss individual progress or support needs.

  • Knowledge

    You will develop a thorough knowledge and understanding of:

    • How external factors such as trends, business strategy and the environment influence the development of dishes and menus

    • Advanced food preparation and cooking to produce complex dishes and menu items that meet business and customer requirements

    • The importance of maintaining food safety practices and procedures to ensure safe preparation and cooking of food.
  • Skills

    You will have the ability to:

    • Work as part of a team to provide a unique dining experience

    • Organise, multitask and manage time well

    • Be creative, with a willingness to learn and self-develop.
  • Behaviours

    What is required?

    • Solve problems while working in a challenging, time-critical environment and remain calm under pressure

    • Maintain high standards and promote a customer-centric culture

    • Support colleagues, customers and the business.
  • General info

    You will need a clean, pressed chefs uniform when working in the kitchen together with safety shoes. Details will be sent out when agreed with the uniform supplier. Financial help may be available through the College's bursary fund.

  • Progression and Career Opportunities

    This course supports progression into Higher education.

    Opportunities to enter Employment

    as a Commis Chef Chef de partie Supervisory roles in hospitality and catering.

  • Entry Requirements for new students

    You will need to have achieved the VRQ Level 2 Diploma Professional Chef. Those with experience of working with a wide range of commodities in the preparation, cooking and presentation of dishes may apply however they will need to satisfactorily demonstrate that they have the necessary skills to study at this level. You will also need to have achieved GCSE English and maths at grade 3 or FS English and maths at L1

  • Admissions Process

    We recommend that you attend one of our exciting open events so that you can look around the department, the college and meet the tutors. You are welcome to do this before or after you apply. These events have proved very successful in ensuring students and their families see the best of what the college has to offer such as our inspirational teaching areas, teachers, library facilities and places to eat.
    Once you have applied our experienced Enrolment Team will consider your application carefully and will let you know, by email, if the College would like to make you a conditional offer based on you meeting the specified entry requirements. If your predicted grades or career aims suggest that an alternative subject area or course level would be more appropriate for you at this stage, we will contact you either by telephone, email or text. If you have told us that you have some additional support needs we will contact you to find out more so that we can help you.