Course Code: TF1FE050 Professional Cookery (Preparation and Cooking) - Level 3 Next course dates Start dateLocationDuration 04 Sep 2023 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryOn this professional cookery course you will build and enhance your skills in advanced preparation and cooking methods. You will be working in our well equipped kitchens containing state of the art equipment. This includes sous-vide, modern induction, Paco jet and thermomix systems. You will also develop skills in the use of specialist ingredients used in high end fine dining establishments. , Entry Requirements Level 2 relevant qualification. Require English OR Maths at grade 4 or above a successful interview with a tutor the ability to study independently a genuine interest in the subject good communication skills hardworking approach towards the industry Essential Skills – English and Maths If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme. At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject. Qualification ObtainedNVQ Diploma in Professional Cookery Industry Placement and Field TripsThis course has a mandatory work placement of 20 hours and 1 mandatory field trip. Learning and Teaching Methods As part of the programme, you will prepare, cook and finish complex: Meat and poultry dishes Fish dishes Vegetable and vegetarian dishes Hot sauces, cold sauces and dressings Soups Canapés and cocktail products You will also covers topics on: Development of productive working relationships Food safety Health, hygiene, safety and security of the working environment We recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors will work with you to ensure that their teaching methods support the way that you like to learn. One key teaching and learning method is that of demonstration. Your tutors will ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. You will work collaboratively with your peers in group work and within practical cookery sessions. Following demonstrations you will have hands on practical time where you will be learning knife skills, preparation and cooking methods, food safety and professional working practices. There will be dedicated individual/self-study times on your programme which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using our moodle platform and dynamic learning for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning. If you’re aged16-18 your time spent in class will be 14 hours for your main qualification plus 3.8 hours additional for GCSE maths and 3.8 hours additional for GCSE English or 1.5 hours for each functional skill (subject to prior qualifications). This will be calculated and confirmed at enrolment. In addition you will be required to complete a minimum of 20 hours of work placement during the year. If you’re aged 19 and over your time spent in class will be 14 hours per week. This includes practical workshops and knowledge building sessions. You are required to do at least 3 hours independent study, guided by your tutor. Expert Tutors All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment Methods Formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results. You will be tested on theoretical knowledge using short answer tests and assignments. During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio. There is no formal exam. Other Costs and Equipment NeededAll resources required are provided by B&FC. Tuition Fees If you are 18 or under, no course fees are payable. If you are 19+, please read our tuition fees guide. Regulation and Accreditation Accrediting Institution: N/A Awarding Body: City and Guilds Regulatory Body: Ofsted Terms and Conditions Read our full terms and conditions for more information. Career Options and Progression This qualification can open up opportunities to become a specialist chef or progress in to management roles. The qualification also helps gain entry on to a foundation degree programme.