Professional Cookery Level 1/2/3

This hands-on course is for those who wish to pursue a career as a professional chef. Your progress will be measured through continuous practical assessment and theoretical understanding via online multiple choice questions. You will also be expected to collect evidence via a diary during the course, in preparation for assessment.

Year 1 Course Content

The Professional Chefs Certificate: Introduction to the Hospitality Industry – Chef and Restaurant Service Level 1 is designed for those applicants who have practical strengths but find the more academic aspects challenging. Student progression will be motivated via tutorials and discussions with the specialist subject lecturer.

Professional Chefs Certificate Level 1 course units include:

  • Food Production and Creative Cookery
  • Cookery Methods and Food Preparation Techniques
  • Patisserie Work – Desserts
  • Food Safety Studies

Please note that the course at Colchester campus incorporates a Restaurant Service qualification as a mandatory element. In addition, you will study at least one Functional Skill in English, maths, or ICT as part of your main programme. This is mandatory for any learner who hasn’t achieved Grade 4 in English and maths at school.

Year 2 Course Content

The Professional Cookery NVQ Diploma Level 2 course is designed for students who are enthusiastic about cookery and want to improve their career prospects in a fast-moving industry.
Practical work is recorded in course documents. Assessments will take place when each individual is ready. Practical assessments can also take place in the workplace by arrangement.

Learning activities include practical work centred around evidence gathering and assessments in the kitchen. Tutorials and tracking sessions will enable students to compile their own workbook that will help when completing underpinning knowledge questions.

Year 3 Course Content

The Professional Cookery Diploma Level 3 programme is aimed at students who would like to learn advanced methods of food preparation and cooking. The professional Cookery NVQ Diploma course consists of units, covering food safety, health hygiene and safety as well as the development of positive working relationships. The practical units cover a range of commodities including fish, meat, poultry and vegetable dishes as well as the production of sauces, soups and dough products.

Practical skills development whilst working in the College’s excellently resourced training kitchens. Related theory will also be covered via numerous learning packages. Knowledge is tested through a specifically designed online assessment package.

Entry Requirements

Professional Chefs Certificate: Introduction to the Hospitality Industry – Chef and Restaurant Service Level 1: 3 GCSE’s (grades A* -G/9-1), and an interview

Professional Cookery NVQ Diploma Level 2: Satisfactory completion of the Professional Chefs Certificate: Introduction to the Hospitality Industry – Chef and Restaurant Service Level 1

Professional Cookery NVQ Diploma Level 3: Satisfactory completion of the Professional Cookery NVQ Diploma Level 2

Career Opportunities

Upon completion of the Professional Cookery NVQ Diploma Level 3 students can progress onto Foundation Degree Level study or employment as a chef in the hotel and catering industry, with the potential to rise to a senior position on an accelerated career path.

Course Progression

Upon completion of the Professional Cookery Level 1 Certficate, students may potentially progress onto the Level 2 Professional Cookery Diploma and from the Level 2 programme onto the Professional Cookery Level 3 Diploma or an Apprenticeship. Progression to the second year and third year of the programme depends on achievement during the first year and on punctuality, attendance, interest and effort demonstrated.

Careers Advice and Guidance

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.

Professional Cookery Level 1/2/3
LevelLevel 1
Level 2
Level 3
LocationColchester
DurationThree Years
Study ModeFull-Time
CampusColchester Institute
Start DateSeptember 2019
Fee(s)16-18 year olds: Free
Year 1 19+: £2,127
Year 2 19+: £2,121
Year 3 19+: £5,421

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.