Channel your passion for food into a rewarding year of skill development and culinary creativity.
This course is ideal for students who want to progress their culinary skills. It is a route into one of the fastest growing industries both locally and nationally. The majority of students use this course to progress directly into employment. You will prepare a wide range of dishes that will allow you to develop knife skills, and knowledge of a variety of cooking methods and food preparation techniques. You will also learn how to prepare and serve drinks and develop the skills needed for a food service environment.
A central element of the course is the work related experience. Level 3 learners take a lead running the service at Merlins, the on-site training restaurant. Here you will gain a realistic view of the demands of working in the restaurant industry in a stimulating and supportive environment.
You will be taught more advanced culinary and food service skills by experienced staff through lively demonstrations and practical skills sessions. The hands on experience in the training restaurant provides ample opportunity to put skills into practice in a working environment.
You will develop your leadership and teamwork skills and customer service along with more advanced kitchen skills in a realistic working environment. Your experiences on the course will help your understanding of the hospitality industry and the wide range of potential pathways within it. Successful completion of the course will enable you to progress to employment in the industry.
Units are assessed by observation of practical tasks and knowledge based questioning which may be written or on media platforms.
You will need to have successfully completed L2 in Professional Cookery. Learners with prior relevant industry experience will also be considered.
All learners are required to pay an administration fee of £45 prior to enrolment.
You will need to provide your own stationery and may also incur costs if the department arranges educational visits.