Intermediate Technical Extended Diploma in Professional Cookery
What entry requirements do I need?
You will need a minimum of: 4 GCSEs grade A*- D (grade 3 - 9) or Level 1 Hospitality and Catering qualification.
What will I learn?
Over the course of the year you will build on the skills you have learned from previous study, and develop new skills preparing and cooking; stocks, soups, sauces, fruit, vegetables, meat, poultry, fish, shellfish, rice, pasta, grains, egg dishes, desserts, puddings, biscuits, cakes, sponges and fermented dough products.
Along with getting to know the types of equipment used in a professional kitchen you will also be gaining a thorough understanding of the importance of food safety and health and safety in the kitchen; explore a range of healthier foods, diets, and dietary requirements; understand catering operations, maintaining the payment point and design and planning of the menu. You will be able to practise these skills in our fully-equipped kitchens and fully-functioning restaurant at our Station Plaza campus.
The modules you will study are:
- Food safety in catering
- Health and safety in catering and hospitality
- Healthier foods and special diets
- Catering operations, costs and menu planning
- Preparing and cooking
- Menu Knowledge, design and resources
- Handling payments and maintaining the payment point
By the end of the course you will have a solid understanding of the workings of a professional kitchen and will have developed your skills further skills to help you find employment or progress onto further study.
During this one year course you will be able to build and strengthen the skills you need to work in a professional kitchen.
There are two external assessments within this course which contribute to 26% of the qualification. The remaining units are assessed by assignments and assessments culminating and a final synoptic internal assessment where you will be asked to draw from you newly gained knowledge to participate providing a professional kitchen service.
The Units are Graded Pass, Merit & Distinction contributing to an overall grading between PP & DD.
What could I progress on to?
The course is an excellent starting point for further training on an advanced Level 3 qualification, such as our Kitchen & Larder or Patisserie course.
You may also choose to start your career in the industry as a Commis chef, contract caterer, cook, events coordinator, kitchen assistant, or junior chef.
During the course you will be required to wear a uniform, which will cost approximately £220. You may also have the opportunity to visit a number of catering and cooking events which may incur additional costs.
Additional Course Details for 18/19
Course code 3803 Course name Intermediate Study Programme in Professional Cookery & Hospitality Campus Station Plaza Study mode Full-Time Start date 10/09/18 Duration 36 week (s)