Advanced Professional Cookery Level 3 Diploma

21169W0 | Parsons Walk Centre, Wigan
Start Date | 04/09/2017
Time/Day | FULL TIME

Is this course for me?

This challenging course is for students who want to develop higher level catering skills and progress and further their career within the hospitality industry or progress to higher level study at university.

What will I study?

The course explores both practical and theory elements of advanced cookery, which includes specialist pastry work including sugar and chocolate work and advanced cookery techniques within kitchen and larder. The diploma will develop your supervisory skills and you will gain a good insight to advanced health and safety linked to the hospitality industry. This diploma is designed to give you a good all round view of the roles within the hospitality industry from supervisory to advanced cookery and gastronomy.

How long is the course?

Full time for one academic year.

How will I be assessed?

Continual timed assessments of both practical and theory units and two written assignments.

What qualifications do I need?

Successful completion of Level 2 in the subject plus maths or English at grade 4.

What can I progress onto?

Progression to higher level study at university and/or to employment within the industry.

Other Information

You will require College uniform and equipment. A high level of attendance is essential to completion of this course. If you are 16 18 years old, you may be eligible for our FREE bus pass. Find out more at www.wigan-leigh.ac.uk/free-bus-pass

Course Fees

16-18 Year Olds 19+ year olds Do I have to pay for my course?
FREE £5339.00 3F

Exam Fee

£82.00
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University Centre course fees shown are per annum. Courses lasting longer than one year, fees will be payable per year.

If you need advice on any financial support that may be available to you, please contact us on applications@wigan-leigh.ac.uk or phone 01942 761111

Wigan & Leigh College endeavours to ensure that the information provided in this publication is accurate at the time of going to publication. All courses are offered subject to student numbers and the College reserves the right to amend, withdraw or amalgamate any of the courses, fees, services, locations or facilities described at any time. The College cannot accept liability arising out of such changes or connected to such changes, however it will undertake to minimise disruption to students.

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