Make your career cordon bleu
Course Details
Qualifications
- City and Guilds Level 3 Diploma in Advanced Professional Cookery (Kitchen & Larder)
- Certificate of Apprenticeship
Course duration/location
The recommended time for completion of this course is two years. You will attend College at Coutanchez Campus for one day a week for off-the-job training.
Course Entry
The College’s Learner Support Services are available to help you succeed during your apprenticeship journey.
The College also partners with Careers Guernsey, who can assist you with choosing your next steps, interview preparation, and applications. Visit careers.gg for more information.
Contact:
Course information correct at time of publication. Courses offered may be subject to change.
Course Content
Units covered:
- The principles of food safety supervision for catering
- Supervisory skills in the hospitality industry
- Exploring gastronomy
- Advanced skills and techniques in producing vegetable and vegetarian dishes
- Advanced skills and techniques in producing meat dishes
- Advanced skills and techniques in poultry and game dishes
- Advanced skills and techniques in producing fish and shellfish
- Food product development
The dynamic heart of technical, vocational, and further education in Guernsey.
Course Assessment
You will be assessed throughout the apprenticeship through a portfolio of evidence including:
- Practical observations
- Short answer question tests
- Written assignments
Course Destination
After successfully completing the City & Guilds Level 3 Diploma in Advanced Professional Cookery, you will have developed the skills required for career progression and supervisory roles in the catering and hospitality sector.
Course Links
The College’s Learner Support Services are available to help you succeed during your apprenticeship journey.
The College also partners with Careers Guernsey, who can assist you with choosing your next steps, interview preparation, and applications. Visit careers.gg for more information.
Contact:
Course information correct at time of publication. Courses offered may be subject to change.
