Professional Cookery (The Angela Hartnett Culinary Academy)

Level 3 Diploma

catering students in the training kitchen

Availability & Details

The Angela Hartnett Culinary Academy - Professional Cookery - Level 3 Diploma SF-PRCO3D-D(0000)000

Venue
South Downs Campus

Type of study
Full Time, Vocational

Dates
Academic Year 2021-22 (1 years)

Examination board
City & Guilds

Apply Now

How to apply

Contact us


Overview

This wide ranging course is aimed primarily at those who are currently working, or have recently been employed in the hospitality and catering industry and have ideally completed Professional Cookery Skills at Level 2.

There will be opportunities to undertake work placements as well as trips out to restaurants and hotels, guest chef events and demonstrations, in-house student competitions and involvement in prestigious gourmet banquets.

You will need a good record of achievement, suitable references and have already shown a commitment for your chosen profession. At interview you will be expected to demonstrate an understanding of the catering industry.

 

VRQ 2 or NVQ Level 2 in Professional Cookery, and the appropriate prior academic achievement to be successful at this level. Alternatively, you may have relevant work experience in this area.

This Level 3 Diploma in Advanced Professional Cookery covers kitchen organisation, menu planning (including seasonality), special dietary requirements and allergens, food safety for supervisors, health and safety supervision, exploring gastronomy and advanced skills in producing vegetable and vegetarian dishes, meat, poultry and game dishes and fish and shellfish dishes.

 Our hospitality and catering students have the opportunity to access the professional standard Angela Hartnett Culinary Academy. You’ll be offered the chance to meet and work with a whole host of guest chefs and restaurant managers, to pick their brains and learn some fascinating tips and tricks.

We have excellent links with local event planners and event locations, including the renowned chains, Exclusive Hotels, and D&D Restaurants, to provide you with the opportunity to plan and host your own wonderful events and complete work experience in top establishments.

The course will involve focused work in practical areas including some realistic working environment, cooking for our award winning College Restaurant. This will be complimented with theory learning; self guided learning, industry/work placement and industry awareness. The course will involve demonstrations, assignments and activities with emphasis on self directed development.

We have impressive training kitchens, a fully licensed restaurant, the popular Café Bar and Le Shop retail outlet where you can gain valuable hands-on experience. Only our Hospitality and Catering students have the opportunity to access the professional standard Angela Hartnett Culinary Academy.

We have Gold Accreditation and are a Centre of Excellence for Food and Beverage service. In 2015, our restaurant was awarded ‘Highly Commended’ by the AA. You’ll be offered the chance to meet and work with a whole host of guest chefs and restaurant managers, to pick their brains and learn some fascinating tips and tricks.

You may participate in a range of local and national competitions, including the Nestlé Toque d’Or competition and Young Seafood Chef of the Year. We have excellent links with local events planners and event locations, including the renowned chains, Exclusive Hotels, and D&D Restaurants, to provide you with the opportunity to plan and host your own wonderful events and complete work experience in top establishments.

 

 

Assessment will take place both in theory and practical areas through set assignments, short answer theory tests, observed practical assessments and culminating in one practical exam (synoptic test).

This course requires you to purchase a uniform and kit and we include trips to enhance your learning and experience of industry. All of these costs will be explained at interview and students in receipt of financial assistance will be supported with these costs.

Level 4 Foundation Degree in Culinary Arts or employment in a professional kitchen.


Everyone at the College was really helpful, and there’s lots of facilities, meaning it’s very easy to get your work done on time, and get good grades. The teaching and support was excellent, they were always on top of it, and made sure you got work done on time and you were challenged. Everyone is friendly and its really diverse, meaning you can get involved in lots of different things.

Conor Ward, BTEC student

My courses were all especially interesting, I thoroughly enjoyed all of them. All of my lecturers were extremely knowledgeable and I have learnt a lot from them.

Lottie Warren, A Level student

I’m really happy and pleased with my grades. I really loved my time at the college, I have also made lots of friends, it’s a really nice place to be, I don’t want to leave.

Lauren Piper, A Level student