Professional Cookery
Subject Leader: Mr O Ross
Subject Leader Email Address: oliver.ross@swale.at
You only learn through making mistakes so they are not something to be afraid of. I still get it wrong sometimes and I am still learning new things - that doesn't stop and you shouldn't either. Keep going until the fear is gone!
GORDON RAMSEY
Subject overview
Completing these industry-standard qualifications will help students become a professional chef. They will develop a high standard of cookery skills through processes such as roasting and frying, whilst also learning other essential workplace skills such as menu design.
The Diploma in Professional Cookery is for anyone who works or wants to work as a chef in the catering and hospitality sector. It is ideal for school learners seeking a career in this industry.
SIXTH FORM
Term 1
Topic: Employment with hospitality and catering. Food safety and supervisory skills.
Term 2
Topic: Health and safety in catering & hospitality, healthier foods and special diets. Catering operations, costs and menu planning.
Term 3
Topic: Preparing and cooking stocks, soups and sauces. Prepare and cook fruit and vegetables. Meat, poultry and game dishes.
Term 4
Topic: Prepare and cook poultry, prepare and cook shellfish, prepare and cook rice, pasta, grains and egg dishes.
Term 5
Topic: Produce hot and cold desserts and puddings, produce paste products, produce biscuit, cake and sponge products
Term 6
Topic: Fermented dough products, biscuit, cake and sponge products.
How is the course assessed?
Students must complete written work to a certain standard to pass the course. The overall grade comes from all practical assessments. The assessments are set by City and Guilds and are administered by the centre when the candidate is ready. Assessments are subject to internal and external verification. Most practical tasks will be assessed by observation of the candidate carrying out the functions and/or an assessment of the outcome/product.
Level 2 practical assessment:
Candidates must produce and present the following dishes for service at the specified times.
Folded/ rolled omelette.
Sautéed chicken dish including sauce with potato garnish/accompaniment.
Stewed vegetable dish.
Choux pastry item with pastry cream.
Stuffed pasta dish with a sauce.
Risotto.
Eight individual enriched (bun) dough products of two varieties.
Decorated fruit-based bavarois with a coulis and crème Chantilly.
Level 3 practical assessment:
Vegetable-based vegetarian dish.
Boned out loin of meat/game using offal in garnish, incorporating a warm butter sauce.
Pot roast game bird with accompaniments, sauce and braised delicate vegetable (chicory/endive).
Stuffed poached paupiette of fish dish.
Ballotine of poultry with a flavoured potato purée, glazed button onions and an appropriate sauce.
Hot soufflé of any flavour or combination of flavours.
20 cm Gâteau Pithivier using fresh puff pastry.
Set mousse (sponge base, fruit-based mousse and decorated).