Level 3 Hospitality & Catering

The Diploma at Level 3 is offered on a full-time basis, plus further opportunity for extracurricular experience during the evenings and weekends at functions, events and working within Ial Restaurant.

The course of study will include practical and production sessions in the chosen area of speciality either Kitchen and Larder, Patisserie or Front of House.

Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including kitchens and restaurants.

Please note that your timetable will include one evening a week.

Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public.

Other sessions include, related theory, administration, tutorials, resource based learning and portfolio development.

Level 3 Diplomas in Advanced Professional Cookery
● Unit 302 The Principles of Food Safety supervision for Catering
● Unit 870 Supervisory skills in the Hospitality industry
● Unit 871 Exploring gastronomy
● Unit 872 Advanced skills and techniques is producing vegetable and vegetarian dishes
● Unit 873 Advanced skills and techniques in producing meat dishes
● Unit 874 Advanced skills and techniques in poultry and game dishes
● Unit 875 Advanced skills and techniques in producing fish and shellfish

Level 3 Diploma in Food and Beverage Service Supervision
● Unit 301 Principles of supervising food and beverage service operations
● Unit 302 The Principles of food safety supervision for catering
● Unit 303 Principles of promoting food and beverage services and products
● Unit 304 Principles of supervising customer service performance in Hospitality, Leisure, Travel and Tourism
● Unit 305 Supervise food and beverage service
● Unit 306 Legislation in food and beverage service

Optional units to be selected
● Unit 307 Carve, fillet, joint and serve food in a food service area
● Unit 308 Prepare, cook and serve food in a food service area
● Unit 309 Prepare and serve wine
● Unit 310 Prepare and serve alcoholic and cold non-alcoholic beverages
● Unit 311 Provide advice to customers on food and beverage matching
● Unit 313 Supervise Hospitality events
● Unit 314 Prepare and serve cocktails
● Unit 213 Barista Skills

Level 3 Diploma in Professional Patisserie and Confectionery
● Unit 302 The Principles of Food Safety supervision for Catering
● Unit 320 Supervisory skills in the Hospitality Industry
● Unit 321 Produce dough and batter products
● Unit 322 Produce petit fours
● Unit 323 Produce paste products
● Unit 324 Produce hot, cold and frozen desserts
● Unit 325 Produce biscuits, cake and sponges
● Unit 326 Produce display pieces and decorative items
● Unit 327 Exploring gastronomy