01865 550 550

Hospitality and Catering Level 3 Advanced Apprenticeship

This course is suited to individuals who have completed the Level 2 Food Preparation qualification or is ideal for chefs already working in the industry who wish to study advanced cookery skills. This is a practical-based course consisting of sixteen units including the preparation and cooking of complex meat, poultry, fish, hot and cold sauces, vegetables and salads. All aspects of the Hospitality Apprenticeship framework will be covered over one year. Contact our Apprenticeship Team on 01865 551015 or email us for further details.

What do I learn?
This is a practical programme covering the following units: Establishing and developing positive working relationships in hospitality; Maintaining the health, safety and security of the working environment; Maintaining food safety when storing, preparing and cooking food; Preparing fish for complex dishes; Preparing meat for complex dishes; Preparing poultry for complex dishes; Cooking and finishing complex fish dishes; Cooking and finishing complex meat dishes; Cooking and finishing complex poultry dishes; Cooking and finishing complex vegetable dishes; Preparing, cooking and finishing complex hot sauces; Preparing, cooking and finish dressings and cold sauces; Preparing, cooking and finishing complex soups; Preparing, processing and finishing chocolate products; Preparing, finishing and presenting canapés and cocktail products; Preparing,cooking and finishing complex cold desserts; Contributing to the control of resources; Contributing to the development and introduction of recipes and menus.

You will also have the opportunity of studying the CIEH Level 3 Award in Supervising Food Safety in Catering, which is a 3 day intensive course for those working at supervisory level.

This is an advanced practical-based course. You will learn by being shown demonstrations and undertaking practical activities in our kitchens, as well as attending a theory session.
What do I gain?
You will further develop organisational time management and people skills, as well as working under pressure. On successful completion you will gain the NVQ Level 3 Advanced Professional Cookery.
What do I need?
You will need to attend a personal interview with a member of our Hospitality team and to achieve Level 1 in the English and numeracy functional skills assessments. You will also need to pass a Level 2 cooking assessment and have successfully completed the Professional Chef’s Diploma Level 2 or have relevant industy experience.
What do I gain?
Successful completion of this course may help you to continue your career in a position requiring individual responsibility and some supervisory experience.

Course code :

Mode :

Location :

WBPCAT3 Part-time Oxford City Centre

Dates

Duration :

 

Start Date :

Monday 05 September 2016

End Date :

Wednesday 06 September 2017
1 Year
   

Please note – Fees may be subject to change

 
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