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If you are keen to make your mark in the world of culinary excellence, then a Level 3 Professional Chef Diploma is a must in order to demonstrate skill and commitment to this industry. The programme builds on a sound understanding of cooking and commodities and moves you to a higher repertoire of complex dishes and technical ability, increasing your knowledge of advanced tools and techniques. Highly experienced tutors help you develop practical and interpersonal skills and competitive edge. They will ensure you have a thorough knowledge of up to date culinary and ethical trends along with the necessary operational management skills to be successful in a catering environment. This is an immersive learning experience designed for those who are serious about cooking at a higher level and progressing to the management and strategic roles within hospitality. This course is a two-year full-time programme offered as progression to the Level 2 Diploma in Professional Chef or for those who can demonstrate commensurate experience and knowledge.
This course is also available as an Apprenticeship.
Speed, accuracy and consistency are core to what you will learn and as your confidence grows, you will become more naturally innovative with textures and flavours and your constantly developing palate will be able to correct mistakes, adjust seasoning, explore alternatives, find your unique style and preference - all while learning how to lead and manage others in a safe and secure working environment which promotes effective working relationships. The culinary lecturers take every opportunity to expose you to as many commodities, trends, cooking methods and ‘chef's toys’ as possible and will also encourage and support you to take part in regional and national competitions. You will undertake lectures and practical sessions which are conducted in our state-of-the-art kitchens. All campuses operate a commercial working environment in which you can develop the skills required for a modern, professional kitchen and this will ensure that you get the opportunity to cover all complex preparation and cooking methods. A strong focus on implementing food safety, hazard analysis and an ever-increasing requirement for the safe management of allergenic ingredients will underpin everything that is taught and assessed.
Applicants should hold a Level 2 Professional Chef qualification or equivalent knowledge and experience of level 2 concepts from a commensurate job role. Applicants should also commit to taking up a part time work placement in a suitable establishment if they do not have a relevant job role in the industry.
This qualification is assessed continually through observation of performance in a realistic working environment, where you will agree a plan with your tutors for the assessment of your skills. Knowledge and understanding are assessed through a blend of written, oral and online questioning.
Following successful completion of the Level 3 Diploma, learners can progress towards Higher Education opportunities and SWC can offer a Foundation Degree in Professional Practice and Management of Culinary Arts. There are also excellent career opportunities in all sectors of the industry including fine dining, hotels, restaurants, gastro pubs and the Health and Welfare sector. The college has many contacts with industry employers, who are constantly recruiting graduates. Tutors will make every effort to ensure learners are placed in employment before completion of their studies.
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Open University Foundation Degree in the Professional Practice and Management of Culinary Arts HLA
FDQ Level 2 Diploma in Professional Chef (Traineeship)
City & Guilds Level 3 NVQ Diploma in Hospitality Supervision and Leadership