Level 3 Apprenticeship NI in Professional Cookery

This course is aimed at those who have achieved a Level 2 or equivalent qualification in Professional Cookery.

P10083

Bangor, Downpatrick, Lisburn

Full-Time

Further Education

Hospitality & Catering

Course Overview

Modules studied may include:

Maintain the health hygiene, safety and security of the working environment
Develop Product working relationships with colleagues
Maintain Food Safety when storing preparing and cooking food.
Prepare Poultry for Complex dishes
Cook and finish complex poultry dishes
Prepare Meat for Complex dishes
Cook and finish complex meat dishes
Prepare Fish for complex dishes
Cook and finish complex fish dishes
Prepare Shell fish for complex dishes
Prepare Cook and finish complex shell fish dishes
Cook and finish complex vegetable dishes
Prepare Cook and Finish dressing and cold sauces
Prepare Cook and Finish complex soups
Prepare Cook and Finish cold desserts

You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability.

This practical programme is aimed at developing skills through food preparation and service in a realistic fine dining environment.

The course content includes preparation and cooking of complex soups, sauces and dressings, fish and shell fish, meat, poultry, game and offal dishes; there are also elements of patisserie and confectionary included in the course content.

Students will be given the opportunity to complete regular work placement within a relevant hospitality establishment.

An employer and hold a Level 2 qualification in Catering and Hospitality

You are employed and would like to pursue your career in hospitality and catering.

About food safety, preparing and cooking meat, fish and vegetable dishes. You’ll also learn how to prepare, cook and finish complex soups and cold desserts.

Getting experience in the modern catering facilities in the College.

Successful completion of this programme will enable you to progress to employment or the Level 4 Diploma in Hospitality.

For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Adam Jones

Catering - Work Based Apprenticeship (Professional Cookery) (Level 3)

There were a lot of opportunities and new experiences which I wouldn’t have had if I had gone back to school to do A-Levels. It was very practical and hands-on, and we got to take part in cookery competitions which helped to develop my skills.

Rachel Carson

Catering - Apprenticeship NI (Level 3)

At SERC I have been trained by an award-winning tutor who is incredibly supportive and encouraging. I have seen myself grow personally and professionally at SERC.

Available Sessions

Sorry you cannot currently apply online for this course.

For more information or help with this course please complete an enquiry form.

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Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Further Education

If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.

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