Level 3 - Professional Cookery - Study Programme

By studying this course, you can enhance your basic skills and become a competent chef in the industry. At Rotherham College we are part of the world skills organisation and you will take place in competitions both internally and externally. You will get the work experience from working in our commercial outlet, The Wharnclcliffe.

During your time on this course you will be expected to work during Wednesday and Thursday evenings cooking and serving food for customers dining in our College restaurant.

• Unit 302 The principles of food safety in catering
• Unit 863 Food product development
• Unit 870 Supervisory skills for employment in the catering and hospitality industry
• Unit 871 Exploring Gastronomy
• Unit 872 Advanced skills and techniques in producing vegetable and vegetarian dishes
• Unit 873 Advanced skills and techniques in producing meat dishes
• Unit 874 Advanced skills and techniques in producing poultry and game dishes
• Unit 875 Advanced skills and techniques in producing fish and shellfish dishes
• Unit 876 Produce dough and batter products
• Unit 877 Produce petit fours
• Unit 878 Produce paste products
• Unit 879 Produce hot, cold and frozen desserts
• Unit 880 Produce biscuits cake and sponges

Short answer questions and synoptic exams.

Higher Education