Level 3 Professional Cookery
Start Date
Tue Sep 17 2024
Day / Time
Tuesdays 5pm to 9pm
Duration
1 year
Campus
Baltic Campus
Why not join our professional team of chefs here at Gateshead College where you can build and develop the skills and knowledge for your career to date or that of your future aspirations.
This year long course will give you what is required for you to have the edge on employment and progress opportunities.
This course will give you the practical skills and knowledge to develop as a chef in the catering, and hospitality and industry.
It will offer you hands on practical skills classes with our highly skilled team and exposure to some of the regions most renowned chefs and business owners through specialist workshops, guest chefs, and enrichment opportunities.
You will extend your abilities in key topics required in catering and hospitality such as professional cookery, food hygiene.
As well as studying essential topics to give you the edge such as nutrition, allergies and culinary terms. All of these will be covered in a broad repertoire of dishes.
On this programme you will develop not only your English terms in culinary skills, but also those of international requirements such as French.
You will undertake modules in the following topics:
Professional Cookery
You will develop a complex skills base in the correct methods of preparing and cooking meat, fish and poultry dishes using different styles and your own adaptation of presentation.
This will also include an extensive variety of accompaniments such as vegetables, sauces and garnishes.
In order to give you a broader transferable skills set you will also develop your work in a range of different pastry products from sweet to savoury.
This is regarded as a must in some industry establishments.
Food Hygiene
Working in a safe, hygienic and secure working environment is key in this industry.
On this course you will be able to apply effective food hygiene requirements, whilst undertaking a nationally recognised food hygiene course to really boost your CV.
Days & Times
Tuesdays 5pm to 9pm
The course has a different approach to assessment – you may not study a unit at a time – you work on skills technique developments and you'll be marked against the standards of the awarding body City and Guilds and be given continuous feedback to help you improve and grow as a chef.
You will learn industry standard techniques and skills to make you stand out from the crowd using professional standard kitchens and virtual learning resources.
The programme offers further short courses for development in areas of Barista training and how to run a street food business and recycling and food waste management.All courses are delivered by highly skilled and experienced staff.
Teaching styles are differentiated to suit and benefit the learners as far as possible.
The staff attend up to date professional development to keep up to date with modern techniques and changes in the industry.
We're connected with some of the best restaurants and tourism businesses in the region to give you a real insight into the world of work and a valuable work placement.
Partners include:
- 21 Hospitality Group, who own Cafe 21
- St Vincent
- The Broad Chare
- Fenwick
- Peace and Loaf
- the Marriott hotel chain
- The Beamish Hall Hotel
- Marco Pierre White's Steakhouse Bar and Grill
- Beamish Museum
All practical sessions are taught in our modern, well-equipped training kitchens which contain industry standard kit and equipment.
Working as part of our professional service team in our student-run restaurant Enfields Kitchen, you'll prepare and serve meals to paying customers.
Check out how we are embedding sustainability throughout our catering courses:
- We don’t print our learning portfolios, they’re all online
- We use biodegradable packaging
- Students grow their own micro herb gardens to use in their cooking
- All food waste is collected and turned into biogas
- We use locally sourced produce
- We check our learning schemes weekly to ensure sustainability is embedded
Level 2 in Professional Cookery or relevant level of industrial experience in the catering sector.
An informal interview with a member of our teaching team is essential.
This will take place at an enrolment event or at another time that we will arrange with you.
An informal interview with a member of our teaching team is essential.
This will take place at an enrolment event or at another time that we will arrange with you.
Most people aged 19 years and over can qualify for free course fees and there are grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.
For one to one advice, contact our friendly team who will assess your individual circumstances and give you the right information. You can contact them on 0191 490 2246, [email protected] or via Live Chat.
Those aged under 18 years old are not eligible to study this course as it is a part time programme.
