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VTCT Level 3 Diploma in Advanced Professional Cookery (Tech Level)

Advance your hospitality and professional cookery skills and aim for a position of responsibility in the industry. This advanced Level 3 course offers a natural progression from Level 2, if you're already a chef or front of house team member, it's ideal for mastering advanced techniques and skills. You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry. Individual support, tuition and advice are available from our team of experienced and qualified tutors, assessors and advisors.

WHY CHOOSE THIS COURSE

The majority of your time at College will be spent in the service kitchen and restaurant as well as the traditional training kitchen where you will develop essential skills. In the theory units, taught in a classroom, you’ll cover topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills.

If you are a full-time learner, you will follow a study programme which will consist of your main course plus English and Maths (where necessary). We have built up a wide and varied group of employers who support and help with the program of study, enabling an in-depth amount of employer engagement and enrichment. Such employers include Rick Stein, Paul Ainsworth (Paul Ainsworth academy) and Michael Cains as well as valuable support from local businesses.

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Start date: 08/09/2022

Course code
V3PCOOK22P
Level
Level 3
Location
Penwith College
Duration
1 year
Qualification
Other

TOP COURSE HIGHLIGHTS

Outstanding Employer Links

Award Winning Training Restaurant

Modern Equipment

Progression Opportunities

Hospitality & Professional Cookery 332

Learn from sector experts

You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry.

Hospitality & Professional Cookery 314

Develop work related skills

During your tutorial programme, you will also develop personal and work-related skills which will help prepare you for full-time work or progression on to higher education after you have completed your full-time training in college.

Joe Parker 2

Enjoy professional surroundings

Our restaurant and kitchens are filled with the latest industry standard equipment and resources. We enjoy partnerships with may large suppliers meaning students get to experience an authentic working environment while in education.

WHAT WILL I LEARN?

Throughout this qualification, you will develop your knowledge and understanding of relevant advanced industry-standard proficiency. Including how to plan, prepare, cook and finish a variety of dishes. You will learn how to supervise, mentor and lead teams using a variety of management techniques and methods to enable a successful team environment and smooth running of services and day to day business operations.

In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability, commercial skills, problem-solving, research skills, stock control, financial controls, menu designs and event planning. All of which are highly valued by employers.

The knowledge, understanding, advanced skills and techniques learners will cover include units such as:

Meat and Offal: The aim of this unit is to develop the learner’s knowledge and understanding of meat and offal and their practical skills when preparing, cooking and finishing advanced meat and offal dishes. Learners will study how the type and cut of meat and offal influence the preparation methods and cooking techniques. Learners will prepare, cook and finish different advanced meat and offal dishes.

Poultry and Game: The aim of this unit is to develop the learners’ knowledge and understanding of poultry and game and their practical skills when preparing, cooking and finishing advanced poultry and game dishes. Learners will study the differences between poultry and game, and how the type and cut influence the preparation methods and cooking techniques. Learners will prepare, cook and finish different advanced poultry and game dishes.

Fish and Shellfish: The aim of this unit is to develop the learners’ knowledge, practical skills and understanding of fish and shellfish when preparing, cooking and finishing advanced fish and shellfish dishes. Learners will study the differences between fish and shellfish, and how the type and cuts influence the preparation methods and cooking techniques. Learners will prepare, cook and finish different advanced fish and shellfish dishes.

Supervision of Operations in the Hospitality Industry: The aim of this unit is to develop your knowledge and understanding to effectively supervise hospitality operations and enable you to understand the principles of customer service supervision. You will explore different types of customer groups, benefits of good service, monitor standards and deal with customer issues. You will be able to utilise resources and use supplies effectively and recognise the need for appropriate staffing levels. You will learn about the principles of stock control and develop your understanding of how to monitor stock to avoid wastage. You will be able to assess the impact, both financially and operationally, if correct stock levels are not maintained.

Principles of Supervising Customer Service Performance in Hospitality: The aim of this unit is to develop your knowledge and understanding of building teams and motivating colleagues to promote customer service excellence within the business. You will learn about the way in which customer service is implemented, monitored and measured to drive the continuous improvement of customer service performance. You will also learn about the role of the supervisor in developing a customer service culture and the impact that customer service has on the performance of the business

Leisure, Travel and Tourism and Principles of Leading a Team in the Hospitality Industry: The aim of this unit is to develop your knowledge and understanding of leading a team in the hospitality industry. You will learn the principles that underpin effective leadership. This will include learning about different types of hospitality organisations, their characteristics and their impact on the external environment. You will explore the need for and benefits of effective communication with your team, and will examine different approaches for communicating with staff, customers and suppliers. You will learn to analyse different methods of leadership and identify key differences when applied in different situations

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WHERE WILL IT TAKE ME?

Successful completion of these courses puts you in a good position for catering positions that require individual responsibility and some supervisory experience. Past students have gained employment with companies such as Nathan Outlaws, Rick Steins, St Moritz Hotel and Tom Kerridge.

An alternate route once completed is through higher education, specialized apprenticeship or university. Previous students have continued to complete foundation degrees, degrees and masters in hotel management, event management and culinary arts.

Assessment Arrangements

Level 3 TLQ diploma in professional cookery is assessed through a practical graded assessments, two theory-based external exams, a synoptic  practical assessment, as well as a varied employer engagement program and service portfolio.

Level 3 VRQ Award in Hospitality Supervision and Leadership Principles are assessed through assignment based activities as well as observations that have taken place during the real working environment.

Entry Requirements

You must attend an interview with the course manager, your experience, performance and attitude will be taken into account, you will need to have previously completed a Level 2 in Hospitality and Professional Cookery or have gained extensive industry experience.

Information & Support

The Student Support team will see you on a one to one basis and offer advice and guidance on financial, personal and emotional issues. A professional team of staff will work together with your personal tutor to support you, so that you can successfully complete your course and recognise pathways to progression after leaving College.

Additional Information

In addition to completing mandatory units, learners are required to complete two optional units. A variety of optional units are available some of which include: produce petits fours, produce hot cold and frozen desserts, practical gastronomy and produce biscuits, cakes and sponges. 

You also have the opportunity to study the CIEH Level 3 Award in Supervising Food Safety in Catering. This is a three-day intensive course for people working at supervisory level. 

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