Further Details | |
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Course Code | LP01306 |
Location | Yale |
Duration | Full Time, Full Time. This is a 1 year full-time course. 3 or 4 days a week in college 9am till 4.45pm. |
Department | Food Manufacturing, Hospitality & Catering |
Start Date | 01 Sep 2025 |
End Date | 19 Jun 2026 |
Course Overview
This course provides an individual with the opportunity to specialise into a role where their passion and creativity lies.
This course focuses on developing high standards of skills and knowledge, with the ability to supervise and lead others within your team.
Industry professionals will lead and facilitate the course of study to include practical and production sessions in the larder, pastry and kitchen, to include functions on and off the premises. Other sessions include related theory, administration, tutorials, essential skills, resource-based learning and portfolio development.
The department has strong links with local and national employers that enhance the opportunities for the learners.
There is a compulsory work experience element to this course which supports the development of skills and knowledge required for the course and industry. These occur in our commercial restaurant, Ial Restaurant and external placements.
These are sourced by the individual and It is strongly recommended that you begin to consider an opportunity within a business that will provide a valuable learning experience.
Opportunities for extracurricular experiences during the evenings and weekends at functions/events provide learners with the experience of being fully immersed in planning, preparing and supervising an event or function for customers.
In addition to the Level 3 Diploma in Advanced Professional Cookery, the learning area programme consists of the following compulsory elements to the course:
● Essential Skills Wales training and assessments
● Development of the Welsh language
● Work experience
This course focuses on developing high standards of skills and knowledge, with the ability to supervise and lead others within your team.
Industry professionals will lead and facilitate the course of study to include practical and production sessions in the larder, pastry and kitchen, to include functions on and off the premises. Other sessions include related theory, administration, tutorials, essential skills, resource-based learning and portfolio development.
The department has strong links with local and national employers that enhance the opportunities for the learners.
There is a compulsory work experience element to this course which supports the development of skills and knowledge required for the course and industry. These occur in our commercial restaurant, Ial Restaurant and external placements.
These are sourced by the individual and It is strongly recommended that you begin to consider an opportunity within a business that will provide a valuable learning experience.
Opportunities for extracurricular experiences during the evenings and weekends at functions/events provide learners with the experience of being fully immersed in planning, preparing and supervising an event or function for customers.
In addition to the Level 3 Diploma in Advanced Professional Cookery, the learning area programme consists of the following compulsory elements to the course:
● Essential Skills Wales training and assessments
● Development of the Welsh language
● Work experience
Variety – observation, written assignments. The cookery units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria.
Some of the underpinning knowledge is assessed using short paper-based tests, other types of assessment methods include research assignments/tasks including;
● Designing menus, and giving alternative recipes including current nutritional guidelines.
● Producing guides, wall charts, information packs/sheets, leaflets, posters.
● Producing presentations.
Some of the underpinning knowledge is assessed using short paper-based tests, other types of assessment methods include research assignments/tasks including;
● Designing menus, and giving alternative recipes including current nutritional guidelines.
● Producing guides, wall charts, information packs/sheets, leaflets, posters.
● Producing presentations.
5 GCSEs at grade C/4 or above including Maths and English Language/Welsh (1st Language) and two years of industry experience in Catering and Hospitality (recommended)
or, a minimum of a pass at Level 2 Diploma in Hospitality and Catering.
There will be a skills audit to ensure you are on the right level.
At Coleg Cambria, we would encourage you to do the very best that you can in your exams. The better your grades the more options you will have, and may result in you gaining entry into a higher-level course
or, a minimum of a pass at Level 2 Diploma in Hospitality and Catering.
There will be a skills audit to ensure you are on the right level.
At Coleg Cambria, we would encourage you to do the very best that you can in your exams. The better your grades the more options you will have, and may result in you gaining entry into a higher-level course
Hotel and Catering training acts as an international passport to interesting work. The Hotel and Catering Industry is one of the largest employers in the country, with 2.2 million jobs and 200,000 full-time opportunities each year.
The Diploma in Professional Cookery can help you find a job as a:
● Catering Manager
● Chef
● Pastry Chef
The Diploma in Professional Cookery can help you find a job as a:
● Catering Manager
● Chef
● Pastry Chef
Some courses may require kit/uniform to be purchased. Please see attached kit list for further information.
Useful downloads
Useful Downloads
Kit ListReady to begin your journey?
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Accessible Open Event – Deeside & Deeside Sixth
13/03/2025
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19/03/2025
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Accessible Open Event – Bersham Road
20/03/2025
17:00
Neurodiverse people who want to study at Cambria are invited to our Accessible Open Events.
It’s the perfect opportunity to explore everything Cambria has to offer in a sensory-supportive setting.