Full-time Prospectus | Hospitality & Catering
ADVANCED TECHNICAL DIPLOMA FOR PROFESSIONAL CHEFS Diploma
What’s the recipe for a successful career as a professional chef? This qualification is certainly a main ingredient. The programme is designed to help you broaden and refine your repertoire of skills in the production of complex and modern cuisine from around the world.
Opportunity to compete in our prestigious Chef of the Year Competition
The programme advances your Level 2 knowledge and skills base, covering subject areas including Complex Meat, Poultry and Game Preparation and Cookery, Fish and Shellfish Preparation and Cookery, Complex Vegetable Dishes, Complex Sauces and Soups, Modern Canapés Techniques, Patisserie and Confectionery Techniques and Products, and Modern Petits Fours and Dough Products.
As well as culinary skills, you’ll learn important theory too, such as managerial aspects of health and safety, supervisory skills, gastronomy and world food culture, food product development and sourcing produce for the professional kitchen. This programme is delivered in our modern, industry-standard kitchen and will also introduce you to the use of modern cookery technology such as sous vide.
Fact file: Progression
This is a qualification that can carry you directly into a job at a chef de partie level in a hot kitchen, larder or pastry kitchen, or you can progress to second chef or head chef, depending on the size of the establishment.
How long? One year.
What do I need?
Successful completion of Level 2 Hospitality & Catering or another relevant qualification.
Course code: FTB084
Chef of the Year
Competition Our annual Chef of the Year Competition is open to all students on food-related courses.
It provides a fantastic opportunity for learners to showcase their skills to local employers and the highly-regarded judges, including Mark Dodson of the Michelin-starred Masons Arms.
Last year’s winner, Jake Hatch, won the chance to undertake work experience at the Masons Arms following the competition, and has since secured full time employment with Mark Dodson and returned this year as a judge.
Jacqui Mock (pictured above), our 2016 winner, works at the award-winning Broomhill Art Hotel and will also have the opportunity to spend time at the Masons Arms to refine her winning dish and add it to the menu for a lunch with special guests.
On this course, you will have the opportunity to develop your English and Maths skills if required.
111
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152