The City & Guilds Level 3 Diploma in professional qualification is aimed at 16-18 & adult learners who are in a full-time Level 3 education program and wish to pursue a career as a chef in a professional kitchen. The course is aimed at chefs who are currently working or have a part-time role in a professional kitchen or are working in a supervisory role. This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a professional chef. Learners must achieve all mandatory units which include: • Working as part of a Team • Maintaining food safety when preparing and storing food • Maintain a safe hygienic environment • Preparing, and cooking meat poultry, fish, shellfish, fermented dough products, paste-based products, hot, and cold desserts, finishing techniques, soups, sauces, chocolate work, pasta, and vegetable dishes.
A minimum of 4 GCSEs at grade 4 or above, including English or maths, or prior achievement at Level 2 Functional Skills in English or maths. A merit or higher at vocational Level 2 or NVQ Level 2 may be considered as a GCSE equivalent.
Practical assessments and theory test papers.
About Education Provider
| Region | North West |
| Local Authority | Manchester |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Whitworth House, Whitworth St, Manchester, M11 2WH |
The City & Guilds Level 3 Diploma in professional qualification is aimed at 16-18 & adult learners who are in a full-time Level 3 education program and wish to pursue a career as a chef in a professional kitchen. The course is aimed at chefs who are currently working or have a part-time role in a professional kitchen or are working in a supervisory role. This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a professional chef. Learners must achieve all mandatory units which include: • Working as part of a Team • Maintaining food safety when preparing and storing food • Maintain a safe hygienic environment • Preparing, and cooking meat poultry, fish, shellfish, fermented dough products, paste-based products, hot, and cold desserts, finishing techniques, soups, sauces, chocolate work, pasta, and vegetable dishes.
A minimum of 4 GCSEs at grade 4 or above, including English or maths, or prior achievement at Level 2 Functional Skills in English or maths. A merit or higher at vocational Level 2 or NVQ Level 2 may be considered as a GCSE equivalent.
Practical assessments and theory test papers.