Course Information


City & Guilds Level 3 NVQ Diploma in Professional Cookery

City & Guilds
Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 2 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 11
Course Coordinator: Darren.Pitts@swc.ac.uk

Full-Time
Campus: Enniskillen
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 2 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 13
Course Coordinator: Claire.Currid@swc.ac.uk

Full-Time
Campus: Omagh
Week Starting: 01 September 2021
Day: Subject to Timetable
Duration: 2 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 15
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Part-Time
Campus: Enniskillen
Week Starting: 20 September 2021
Day: Monday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 320
Reduced Fee: £208.00
Places Available: 16
Course Coordinator: Kevin.Crossan@swc.ac.uk

Part-Time
Campus: Omagh
Week Starting: 20 September 2021
Day: Monday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 320
Reduced Fee: £208.00
Places Available: 16
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Part-Time
Campus: Dungannon
Week Starting: 22 September 2021
Day: Wednesday
Time: 16:00–21:30
Duration: 2 Year(s)
Number of Weeks: 32
Hours per Week: 5
Total Hours: 160
Fee: 320
Reduced Fee: £208.00
Places Available: 16
Course Coordinator: Stephen.Sloan3@swc.ac.uk

Description

If you are keen to make your mark in the world of culinary excellence, then a Level 3 Professional Cookery Diploma is a must in order to demonstrate skill and commitment to this industry. The programme builds on a sound understanding of cooking and commodities and moves you to a higher repertoire of complex dishes and technical ability, increasing your knowledge of advanced tools and techniques. Highly experienced tutors help you develop practical and interpersonal skills and competitive edge. They will ensure you have a thorough knowledge of up to date culinary and ethical trends along with the necessary operational management skills to be successful in a catering environment. This is an immersive learning experience designed for those who are serious about cooking at a higher level and progressing to the management and strategic roles within hospitality. This course is a two-year full-time programme offered as progression to the Level 2 Diploma in Professional Cookery or for those who can demonstrate commensurate experience and knowledge.

Course Content

Speed, accuracy and consistency are core to what you will learn and as your confidence grows, you will become more naturally innovative with textures and flavours and your constantly developing palate will be able to correct mistakes, adjust seasoning, explore alternatives, find your unique style and preference - all while learning how to lead and manage others in a safe and secure working environment which promotes effective working relationships. The culinary lecturers take every opportunity to expose you to as many commodities, trends, cooking methods and ‘chef's toys’ as possible and will also encourage and support you to take part in regional and national competitions. You will undertake lectures and practical sessions which are conducted in our state-of-the-art kitchens. All campuses operate a commercial working environment in which you can develop the skills required for a modern, professional kitchen and this will ensure that you get the opportunity to cover all complex preparation and cooking methods. A strong focus on implementing food safety, hazard analysis and an ever-increasing requirement for the safe management of allergenic ingredients will underpin everything that is taught and assessed.

Optional Modules

  • Prepare fish for complex dishes
  • Prepare meat for complex dishes
  • Prepare poultry for complex dishes
  • Cook and finish complex fish dishes
  • Cook and finish complex meat dishes
  • Cook and finish complex poultry dishes
  • Cook and finish complex vegetable dishes
  • Prepare, cook and finish complex hot sauces
  • Prepare, cook and finish complex soups
  • Prepare, cook and finish complex hot desserts
  • Prepare, cook and finish complex cold desserts
  • Assessment Method

    This qualification is assessed continually through observation of performance in a realistic working environment, where you will agree a plan with your tutors for the assessment of your skills. Knowledge and understanding are assessed through a blend of written, oral and online questioning.

    Progression Opportunities

    Following successful completion of the Level 3 Diploma, learners can progress towards Higher Education opportunities and SWC can offer a Foundation Degree in Professional Practice and Management of Culinary Arts. There are also excellent career opportunities in all sectors of the industry including fine dining, hotels, restaurants, gastro pubs and the Health and Welfare sector. The college has many contacts with industry employers, who are constantly recruiting graduates. Tutors will make every effort to ensure learners are placed in employment before completion of their studies.

    Entry Requirements

    Applicants should hold a Level 2 Professional Cookery qualification or equivalent knowledge and experience of level 2 concepts from a commensurate job role. Applicants should also commit to taking up a part time work placement in a suitable establishment if they do not have a relevant job role in the industry.