Examining board: Pearsons
Course leader: Mrs Gardner
Years taught: 12, 13
What will I be doing on this course?
BTEC Level 3 Technical in Professional Cookery is an advanced qualification for post-16 learners who want to specialise in a specific occupation, occupational area or technical role. They prepare learners for work or an Apprenticeship by giving them the opportunity to develop sector-specific knowledge, technical and practical skills, and to apply these skills in work-related environments.
The qualifications also provide progression to related higher education qualifications. Developed in close conjunction with leading employers, BTEC Level 3 Technical’s develop transferable workplace skills, such as good communication and the ability to work in a team, which employers have identified as essential for gaining employment in the sector and for progression once the learner is working.
At the core of these qualifications is the concept of preparing young people for the working world. Through practical activities and occupationally-fit-for-purpose assessments, learners will gain the skills and behaviours needed for sustainable employment.
|Unit title||GLH||Type||How assessed|
|Supervision of Safety in Hospitality||60||Mandatory||External|
|Leadership and Supervision in Hospitality||60||Mandatory||External|
|Sustainability in a Professional Kitchen||60||Mandatory||External|
|Advanced Skills and Techniques in Meat Dishes||30||Mandatory||Internal|
|Advanced Skills and Techniques in Vegetable and Vegetarian Dishes||30||Mandatory||Internal|
|Advanced Skills and Techniques in Poultry and Game Dishes||30||Mandatory||Internal|
|Advanced Skills and Techniques in Fish and Shellfish Dishes||30||Mandatory||Internal|
|Kitchen and Larder Professional Cookery Operations||45||Mandatory||Internal Synoptic|
Who is the qualification for?
This qualification is for learners who want to progress further in a career in food production and catering, particularly in senior roles within a kitchen environment. It is designed for post-16 learners as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within hospitality and catering services, or to more specialised training in different cuisines.
What does the qualification cover?
This qualification has been developed in consultation with employers within the hospitality sector to ensure learners develop the skills and behaviours that will give them the best opportunity to be successful when applying for work.
All the content of the qualification is mandatory and relates directly to the skills, knowledge and behaviours expected by employers in the hospitality sector. The areas learners cover will include:
- supervising the cooking and finishing of various elements of food from meat and poultry to fish and vegetable dishes
- investigating job roles and employment opportunities in the hospitality industry
- supervising the planning, completion and review of a kitchen service
- complying with current and relevant legislation and following appropriate procedures.
Learners will also enhance their broader skills in literacy and numeracy, which will be invaluable in supporting progression in other areas. In addition, learners will develop transferable technical and practical skills in communication (working with colleagues, customers and clients), and research and project work (providing an opportunity to demonstrate reflective practice by suggesting alternative approaches to a problem).
Achieving this qualification will give learners an advantage when applying for a job in hospitality. The types of jobs they will be ready for are:
- Chef de partie
- Supervisor in a 3* hotel minimum
- Line Chef
- Front of house position such as receptionist
- Project manager in the hospitality sector
- Event planner in the hospitality sector
- Back of house positions such as housekeeper