Skip to main content

Course Code: SFVCA071

Course Level: Level 3

Study Mode: Full-Time

Course Type: Vocational Courses

Course overview

This full-time programme aims to further develop a chef’s skills in Advanced Food Preparation & Cooking in order to open up career prospects in the kitchen as a sous or a head chef.

Dive into kitchen operations, mastering techniques in food preparation, cooking, and presentation. Explore the principles of kitchen management, gaining practical skills in menu planning, ingredient selection, and inventory control. 

Apply Now Print Course Information

You’ll learn how to set objectives and provide important support for team members and build the supervisory and professional food preparation skills appropriate to industrial requirements.

You will be required to demonstrate your competence in a variety of different skills when preparing food including, advanced vegetable and vegetarian dishes, advanced meat dishes, advanced poultry and game dishes and advanced shellfish dishes.

Units you will cover span from health and safety, to principles of food safety supervision and practical gastronomy.

On completion of the course, you will be qualified and confident to kick start your career in the kitchen, alternatively, you can further your education with a higher level apprenticeship or higher education.

Throughout the course, you will further develop the skills required to be successful in the kitchen and gain vital work experience in our Riverbank restaurant. Service is offered to the general public on a Tuesday evening and Thursday and Friday lunch.

You should be at least 16 years of age and be able to demonstrate reasonable literacy and numeracy skills. Level 2 Professional Chef Diploma would be required or suitable industry experience. We will also want to see evidence of a strong commitment to study.

Assessment will be a series of practical assessments with some theory based assignments.

If you wish to find out more you can contact Tom Harrison by emailing: tom.harison@nscg.ac.uk

On successful completion of the course you can progress onto university, an apprenticeship or full-time employment within the industry.

This course is free for anyone aged 16 – 18. If you are outside this age group, please contact Charlotte Robertson on 01782 254141 or email charlotte.robertson@nscg.ac.uk.

College Maintenance Allowance (CMA): Anyone with a household income under £26,000 can receive up to £20 per week financial support to help pay for travel and meals and meet the costs of essential trips, books, stationery and equipment. The payments will be subject to full attendance on your course. A range of other financial support is available, depending on your personal circumstances. For more details visit nscg.ac.uk/finance

Top FE College

Expert Teaching

Course not right for you?

These similar courses may be more suited to you.

Stafford College

Diploma in Food and Beverage Service Supervision

Level 3

Full-Time

Vocational Courses

Both College

Chef De Partie Advanced Apprenticeship Standard

Level 3

Apprenticeship

Apprenticeships

Both College

Hospitality Supervisor Advanced Apprenticeship Standard

Level 3

Apprenticeship

Apprenticeships

View more