Culinary Arts: Professional Chef (Vocational)

Outline

If you decide to study the Professional Chef’s course, you will learn all of the basic skills necessary for gaining employment as a professional chef or food and beverage manager. You will develop your abilities in:

• The complex skills required for the preparation and cooking of meat and fish, hot and cold sauces, vegetables, vegetarian dishes, and fresh egg pasta

• Cooking techniques and skills, adopting the latest high street trends with specialist equipment

• The intricate skills used in the creation, development, and presentation of menus and dishes for The Glass House at Worsley

• Managing a restaurant environment and developing strong customer service skills 

These course will be assessed through practical exams and short written theoretical assessments. Customer feedback and teacher observations and a logbook of picture evidence also contribute to the assessment of this qualification. 

Progression

This qualification can lead to careers ion hotels, restaurants, boutique coffee shops, cruise line job roles, and owning and running your own business.

Whereas, the professional cookery and bakery course, in particular, will give you career options that can include bakery operative, patisserie chef, new product development technologist, supermarket chain master baker, artisan bakery owner, and cake maker/decorator. On completion of your Level 3 course, you will have the opportunity to study HNC IN HOSPITALITY MANAGEMENT. 

Entry Requirements

Level 1 Vocational Courses: Students are required to have 4 GCSEs at grade 1-9.Level 2 Vocational Course: Students are required to have progressed from Level 1.

We will also consider students that have relevant qualifications and work experience, with a strong GCSE profile.Level 3 Vocational Courses: Students are required to have progressed from Level 2.Additional Information: We will consider a Vocational qualification in place of a GCSE, ideally one to be in a related subject.