The Advanced Technical Diploma is a unique course that only a few establishments are currently offering. It carries UCAS points for further study at higher education level.
This course can help you progress to a more senior chef’s role and is a great progression route from the Intermediate Diploma in Professional Cookery.
You will be producing a variety of complex dishes at an advanced level to enable you to work in fine dining establishments or progress further in higher education.
You will need a Level 2 Diploma in Professional Cookery and GCSEs in English and Maths at a grade C (4) level.
Applications from mature students with relevant work experience are also welcomed.
It is essential that you show a commitment to maintaining high standards of attendance.
You will gain a high standard of culinary skills and will cover a variety of topics including:
Work experience will also form part of your study programme.
Assessment will include a variety of methods such as assignments, exam and practical assessments..
There will be an additional cost for uniforms.
You could consider progressing to a Foundation Degree in Hospitality Management.
This course prepares you for a wide variety of more senior roles in fine dining establishments.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."