Professional Chefs (City & Guilds Level 3 Diploma)

Professional Chefs (City & Guilds Level 3 Diploma)

Subject Area: Catering & Hospitality

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Course Information

  • Start Date: Sep, 2021
  • Attendance: Full-time
  • Duration: 1 Year
  • Course Code: 148945
  • Entry Requirements

    Level 2 in a relevant vocational qualification including GCSE English Language & maths at grade 4 (C)

    or

    relevant industrial experience including GCSE in English Language & maths at grade 4(C).

    Course Overview

    This course is based at our Ipswich campus.

    This study programme is designed to build on existing culinary skills that you will already have developed at level 2, and will involve you in active and busy production kitchens in our fantastic facilities.

    You will develop a range of specialist craft techniques essential to a chef working at this level, and will develop creative dishes to industry standards. You should be a good team player and have a passion for food. At the end of the course you will be able to find employment in your specified choice of hospitality venues, such as fine dining restaurants, bistros, and cafes.

    This study programme includes evening sessions every week.

    Take a 360° virtual tour of your learning environment - Kitchen | Whites restaurant

    Course Highlights

    You will prepare, cook, and serve advanced dishes in a real industry kitchen that serves customers exciting food in our 100 seat restaurant. You will prepare and cook complex fish, meat, and poultry, as well as canapes as an additional specialist unit.

    Get the chance to work with top chefs and style your food for functions and events, and compete in Regional and National competitions to develop your skills.

    Core Skills Covered: Customer Service | Teamwork | Leadership | Budgeting | Financial | Hands-on
    

    Next Steps

    Senior positions in the Hospitality industry, such as Chef de Partie or Sous Chef in Restaurants, Hotels, or fine dining venues in the corporate industry; or you could use your skills to travel and work in the developing event and leisure sector. Students may progress to University to study a Foundation degree in Culinary Art.

    Catering and Hospitality Pathway thumbnail - click for further details


    Tuition Costs

    No tuition fees are payable for students aged 16 – 18 on 31 August 2021.

    For all students aged 19+ please contact Student Support.

    For details regarding fee remission, please visit our Tuition Fees page.

    Additional Costs

    £150 for uniform/kit and £100 for trips/materials.

    Patrick Williams

    “My mum and dad suggested joining the Navy and that’s what I aim to do – but only once I have the experience of working in a busy kitchen. “If I worked in a restaurant, I would be in the same place every day. But the Navy offers me a chance to travel and see the world, which would be great. “Working in the kitchen at Isaacs on work experience really gave me a feel of how a professional kitchen is run. It was hard work but very enjoyable. “The course itself has been great, too. The teachers are so supportive and have helped me lots. “Being at the College has given me lots of self-confidence – especially when people tell me something I have cooked is really good.”