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Professional Cookery (Chef de Partie)

Course title: Professional Cookery (Chef de Partie) Course level: Level 3
Qualification: Advanced Level Apprenticeship Awarding body: City & Guilds of London Institute
UCAS code: Not applicable Academic year: 2017 - 2018
Course delivery: Full-time Course length: 2 years
Venue: Employer Premises

Overview

The Catering Industry covers hotels, restaurants, pubs, bars and nightclubs, contract catering, holiday centres and school catering. It operates across well known chains and in small businesses, including owner/operators.

Apprenticeships at level 3 are seen as critical by employers, trade associations and professional bodies as they provide a ready-made high quality programme which they have helped to design gives them the skills they need at this level to carry out professional cookery in fine / casual dining setting specialising in a range of Asian, Oriental and other cuisines.

One day a week is spent in college studying the theoretical and practical skills in our state of the art kitchens.

As part of their apprenticeship, the apprentice will also be required to work in the college restaurant occasionally.

A series of exams will be sat by the apprentice – these will run alongside the NVQ and will back up the  theoretical learning.

Support will be offered to find your apprenticeship.

Modules and units

Maintain a safe, hygienic and secure working environment

Work effectively as part of a hospitality team

  • Maintain food safety when preparing and cooking food
  • Maintain, handle and clean knives
  • Kitchen documentation
  • Prepare food for cold presentation

Other units will be chosen, these will include a selection from those listed below:

  • Fish / Game / Meat / Poultry
  • Vegetables
  • Stocks / Sauces
  • Soup
  • Pasta
  • Pastry
  • Dough products
  • Desserts
  • Cakes, sponges, biscuits & scones

Entry requirements

  • English grade A*-C/9-4 (or equivalent)
  • Maths grade A*-C/9-4 (or equivalent)
  • College interview
  • At least 9 months experience or Intermediate Level 2

Applicants who do not meet the exact entry requirements may also be considered.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

Employment Rights and Responsibilities (ERR)

The nine national outcomes for the employee rights and responsibilities (ERR) is embedded within the knowledge section of this framework.

Personal Learning and Thinking Skills (PLTS)

This framework includes the mapping of Personal Learning and Thinking Skills (PLTS) which have been mapped to the mandatory units of the knowledge and competence qualification.  They are:

  • Independent enquirers
  • Creative thinkers
  • Reflective learners
  • Team workers
  • Self-managers
  • Effective participators

How will I be assessed?

Assessment will be through kitchen practical assessments and written portfolio work. Assessments will also be conducted in the work place.

Qualifications achieved

  • Professional Cookery NVQ Level 3
  • Hospitality & Catering Principles (Professional Cookery) Principles Level 3
  • Functional Skills – Level 2 English
  • Functional Skills – Level 2 Maths
  • ERR
  • PTLS

Progression and employment

Progression could lead you in to a job as a sous chef / chef or cook.

Following further study, apprentices can progress to general management or to similar roles in institutional catering, such as hospitals, schools and the MoD.

Higher Apprenticeship in Management.

Possible employment outcomes:

  • Sous Chef  / Head Chef
  • Kitchen Team Leader
  • Catering Manager
  • Trainer / Assessor

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

For more information, or an informal discussion about your needs, please contact Lauren Thomas:

Call: 01254 354220
Email: lthomas@accross.ac.uk

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