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Advanced Diploma in Professional CookeryApply Now »

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Level: 3

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This qualification covers the skills and knowledge required for working as a chef - or in a variety of supervisory roles within the kitchen - in the hospitality and catering industry.

Entry requirements

The course is suitable for anyone who has achieved the Level 2 Diploma in Professional Cookery qualification. You will need at least a grade C (grade 4) GCSE in English and Maths.

Course Content

Mandatory units are:

  • Legal and social responsibilities
  • Financial control
  • Stocks, sauces and soups
  • Fruit and vegetables
  • Meat and offal
  • Poultry
  • Fish and shellfish
  • Farinaceous dishes
  • Desserts and puddings
  • Paste products
  • Biscuits, cakes and sponges
  • Fermented products
  • Chocolate products

 

In addition, you will undertake work experience and tutorial sessions.

How will I be assessed?

Practical assessments and tests will be ongoing, with theory tests, assignments and the compilation of a portfolio of evidence.

Are there any additional costs or specialist equipment required?

A uniform will be required.

What can I do after this course?

Further study

You can progress to higher education on a course such as the Foundation Degree in Hospitality Management.

Careers

This qualification could lead to senior chef roles such as chef de partie or sous chef.

 

This course is run at the Roundhouse Campus

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

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."

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