Professional Chef Level 1/2/3
Professional Chefs Diploma Level 1: This programme is designed for those wanting a practical career where the development of professional cookery skills and knowledge can contribute towards a fulfilling career in the hospitality industry. Most of the time will be spent in our kitchens, pastry workshops and our public restaurants.
Students will undertake mostly practical work to develop skills. There will also be classroom activity, online learning, visits and assignments to supplement learning. There are coursework assessments throughout the year and two practical assessments at the end of the year.
Professional Chefs Diploma Level 2: This programme is very practical in nature and continues the development of professional cookery skills and associated knowledge learned in level 1. Whereas the Professional Chefs level 1 programme focuses on your understanding and skills development across cookery processes, level 2 refines skills across a broader range of commodities.
You will continue the development of skills through practical work. There will also be classroom activity, online learning, visits and assignments to supplement learning. There are coursework assessments throughout the year and two practical assessments at the end of the year.
Professional Chefs Advanced Diploma Level 3: This programme continues the development of professional cookery skills to an advanced level with associated knowledge. You will need to be well motivated and committed to a career in the catering industry.
Students will refine their skills through practical work in the patisserie, larder and production kitchens. Classroom activity will include dish innovation, restaurant and dish evaluation and online research. There are coursework and practical assessments throughout the year and two practical assessments at the end of the year.
In addition to your main programme, you will also engage in GEM and GAP activities to develop your English, maths and employability skills.
The Careers Guidance team provides information, careers advice and guidance to students across all campuses. They offer confidential and impartial guidance interviews as well as a daily drop in service.They can provide help and support with a wide range of areas including:
- Career choice
- Progression Routes
- Apprenticeships
- Higher Education
- Employability Skills
There is well a equipped Careers Centre containing information on careers and courses as well computer guidance software to help students choose and research suitable careers.
The careers guidance service has achieved the national quality award for the provision of Careers Education, Information, Advice and Guidance known as the Quality in Careers Standard. The service is also accredited by the matrix Quality Standard for information, Advice and Guidance.
For further careers advice and guidance and support please contact careers@colchester.ac.uk.
| Level | Level 1 Level 2 Level 3 |
|---|---|
| Location | Colchester |
| Duration | Three years Year 1: Level 1 Year 2: Level 2 Year 3: Level 3 |
| Study Mode | Full-Time |
| Campus | Colchester Institute |
| Start Date | September 2019 |
| Fee(s) | 16-18 year olds: Free Year 1 (Level 1): £2,127 Year 2 (Level 2): £2,121 Year 3 (Level 3): £3,345 |
Disclaimer
All Fees and prices shown on the website are for courses starting in the 2018-19 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change. The College cannot accept legal or financial liability as a result of any such changes.
The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.
The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.
