The candidates will be encouraged to develop creative flair in all aspects of advanced design and display techniques. You will also be encouraged to practice and assimilate the higher principles of haute cuisine. The programme will assist the candidate to consolidate their skills and experience gained in industry to provide new and interesting challenges. In keeping with the occupational standard, the programme will provide a sound background of kitchen management, the kitchen and larder areas, contribution to overall profitability and the principles of economy and control procedures. All Core Units: • Supervisory skills in the hospitality industry • The principals of food safety supervision for catering • Practical Gastronomy • Advanced skills and techniques in producing Vegetable and Vegetarian dishes • Advanced skills and techniques in producing Meat dishes • Advanced skills and techniques in producing Poultry and Game dishes • Advanced skills and techniques in producing Fish and Shellfish dishes
Name: Level 3 Professional Chef Diploma Qualification title: Generic code to identify ILR programme aims Qualification type: Assessment Awarding Generic award - no awarding body Created 20161028 13:55:42 Updated 20161028 13:55:42
None
SHREWSBURY COLLEGES GROUP
Further Education
prospects@shrewsbury.ac.uk
01743 342342
http://www.shrewsbury.ac.uk
Priory Road Town: SHREWSBURY County:Shropshire
Title: Generic code to identify ILR programme aims Qualification: Generic code to identify ILR programme aims Classification: Not Applicable