Pringles
Diploma in Professional Cookery
Level 5
* Effective from September 2012 intake.
Diploma in Professional Cookery
Level 5
Learning Outcomes
The graduate of the course will be able to demonstrate the skills and knowledge required for chefs who are involved in complex cooking across the major food groups in a commercial kitchen. The graduates will have a solid base from which to further develop their investigative and presentation skills of cuisine, including menu and kitchen design, within the Hospitality industry. Graduates may enter directly into the workforce or consider further study at degree level in Hospitality or Culinary Arts.
Further Career Opportunities:
• • • Commis Chef Demi Chef Chef de Partie • • •
Sous Chef Executive Chef Head Chef
Course Starting:
January, April, July, September, November
P c aadho cs sriere it cr u mad f r t ogot icus, r t ln t r ls a n g t nh ui l n of e h uhutsor ai c e y a e e t ad e r u c ed r h e wtprcl e paio dvl i si ad nweg apcb tcm e i i ai a m hs n ee p g kl n ko l e plal o o m ra h tu r s on l s d i e cl kce oe tn adnut s na s ihn pri sn i sy t dr . t ao d r a d
It d cint C o eya dF o S ft nr u t o o k r n o d aey o o
F o s ft i a i otn tpci ti bo ka i o d aey s n mp r to i n hs lc s s a k i s i . o n ain l rcia rq i me t nf kl F u d t a pa t le ur ns e l s o c e icu ev r u so k a ds u e , e s n l o p , n ld ai s tc s n a c s s a o a s u s o t dt n l g ds e , e eainofr g a d r io a e g ih s v g tr f i s n a i a en d s et. esr s
G n rl o k r e ea C o ey
V r u meh d a dpe aaintc nq e fr ai s to s n rp rt e h iu s o o o manc us p ut , a,ihds e a dter i o re o ly me tf ih s n h i r s a c mp nme t aec v rdi ti bo k c o a i ns r o ee n hs lc . A it d cint c mmeca kth nd sg wt n nr u t o o o o ril i e e in i c h atnint tei otn eo w r f w p rh sn t t o h mp r c f ok l , uc a ig e o a o kth ne up n a dma i sn saf fce ce i e q ime t n c xmiig tfef in is i s lo n ld d i as icu e .
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Level 5
* Effective from September 2012 intake.
Diploma in Professional Cookery
Level 5
Learning Outcomes
The graduate of the course will be able to demonstrate the skills and knowledge required for chefs who are involved in complex cooking across the major food groups in a commercial kitchen. The graduates will have a solid base from which to further develop their investigative and presentation skills of cuisine, including menu and kitchen design, within the Hospitality industry. Graduates may enter directly into the workforce or consider further study at degree level in Hospitality or Culinary Arts.
Further Career Opportunities:
• • • Commis Chef Demi Chef Chef de Partie • • •
Sous Chef Executive Chef Head Chef
Course Starting:
January, April, July, September, November
P c aadho cs sriere it cr u mad f r t ogot icus, r t ln t r ls a n g t nh ui l n of e h uhutsor ai c e y a e e t ad e r u c ed r h e wtprcl e paio dvl i si ad nweg apcb tcm e i i ai a m hs n ee p g kl n ko l e plal o o m ra h tu r s on l s d i e cl kce oe tn adnut s na s ihn pri sn i sy t dr . t ao d r a d
It d cint C o eya dF o S ft nr u t o o k r n o d aey o o
F o s ft i a i otn tpci ti bo ka i o d aey s n mp r to i n hs lc s s a k i s i . o n ain l rcia rq i me t nf kl F u d t a pa t le ur ns e l s o c e icu ev r u so k a ds u e , e s n l o p , n ld ai s tc s n a c s s a o a s u s o t dt n l g ds e , e eainofr g a d r io a e g ih s v g tr f i s n a i a en d s et. esr s
G n rl o k r e ea C o ey
V r u meh d a dpe aaintc nq e fr ai s to s n rp rt e h iu s o o o manc us p ut , a,ihds e a dter i o re o ly me tf ih s n h i r s a c mp nme t aec v rdi ti bo k c o a i ns r o ee n hs lc . A it d cint c mmeca kth nd sg wt n nr u t o o o o ril i e e in i c h atnint tei otn eo w r f w p rh sn t t o h mp r c f ok l , uc a ig e o a o kth ne up n a dma i sn saf fce ce i e q ime t n c xmiig tfef in is i s lo n ld d i as icu e .
P