Formerly City College Brighton and Hove and Northbrook College

Catering and Hospitality - City & Guilds Diploma in Advanced Cookery (Kitchen and Larder) Level 3

This professional cookery diploma will advance your prior knowledge and skills to an advanced level.

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Key information

Course code: B0663 Course type: International, Full-time, 16-19 (full-time) Duration: 1 Year Start date: September 2018 Entry requirements: Level 2 Diploma in Professional Cookery or significant industry experience End qualification: City and Guilds Diploma Advanced Cookery (kitchen and larder) Level 3 Awarding body: City & Guilds UCAS tariff: 48 Course location: Brighton Metropolitan College, Central Campus Assessment: Practical assessments, written assignments and short answer papers Eligible for an Advanced Learner Loan

Course aims and areas

The course focuses on advanced practical kitchen sessions, supported by additional classroom based theory lessons.

You will explore gastronomy and product development, as well as the technical skills required for advanced preparation of vegetarian, meat, poultry, game, fish and shellfish.

This diploma is a highly technical qualification that requires significant prior knowledge and commitment. Success will open higher level opportunities within the catering and hospitality industry.

The majority of the course input is set within our training kitchens, with additional classroom theory sessions to support the practical sessions.

To gain experience of a real working environment you will work in our training restaurant and undertake external work experience with one of our top industry partners.

Course Units

  • The principles of food safety supervision for catering
  • Food product development
  • Supervisory skills in the hospitality industry
  • Exploring gastronomy
  • Advanced skills and techniques in producing:
  • Vegetable and vegetarian dishes
  • Meat dishes  
  • Poultry and game dishes
  • Fish and shellfish dishes

Why the MET?

You will train in professional standard kitchens and experience a realistic working environment within our public restaurant.

Our catering and hospitality tutors have vast industry and vocational experience.

The department has excellent employment links with the local catering and hospitality industry.

Without a doubt, one of the reasons we know you will love studying at Brighton MET is the location of our central campus.

Right in the heart of Brighton’s world-famous North Laine, the College is within walking distance of all the city’s main amenities – the award-winning city library, the independent shops and eateries and the beach.


Entry Requirements

Specific entry requirements may vary depending on the type of course and the level of entry. Click here to find out more about entry requirements for our 16-19 (full-time) courses.

All 16-19 (full-time) courses require an application review meeting. This is a chance for us to talk through your choice of choice and ensure it's right for you.

There are specific CEFR proficiency requirements for international students.

Course Costs

All 16-19 (full-time) courses are free to EU residents who are under 19 years old on the 31 August 2017. The only fees you have to pay are for specialist resources and equipment. The cost of these varies from £25 to £300 depending upon the subject you are studying.

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How to apply

It’s super easy. You can apply to Brighton MET online.

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Or if you’d like to apply by post or in person, please click below.

How to apply

Work experience

Brighton MET's Catering and Hospitality Department is respected throughout Brighton as a leading provider of quality staff to the industry.

We work closely with a range of employers across the region and have work experience opportunities with many of the city’s top establishments, including the Grand Hotel, Isaac At, Pike and Pine, The Set and many more.

Brighton MET is keen to offer our students work experience placements, particularly with the increasing importance for students to complete placements as part of their study programmes across all industry areas. 

This is an exciting opportunity for employers and students alike to gain something valuable with long term benefits for the business and for students.

What's next?

Over 90% of students go on the further study or full-time employment.

Many of our students have progressed on to the acclaimed Exclusive Hotels Chefs Academy, others continue to study at degree level or have secured employment in some of the leading restaurants and hotels across the region.

On successful completion of this Level 3 course you may continue your studies at the MET and move on to either the Foundation Degree in Culinary Arts or Foundation Degree in Hospitality and Event Management

Future careers include:  

  • Restaurant or hotel chef  
  • Restaurant or bar manager
  • Caterer
  • Catering manager
  • Front of house
  • Event planner
  • Professional standard kitchens with the equipment and facilities to train students in a realistic industry environment
  • Train in Brighton MET's own public restaurant, The Gallery
  • Online access to course documents, resources and study support through the MET’s virtual learning environment
  • Access to the MET’s student services, including career advice and additional learning support

Additional costs

You will have to purchase a uniform and professional equipment.

Some financial help may be available.

Additional costs
  • alumni Views Isaac Bartlett Copeland Professional Cookery Level 2

    “College was an inspiring place, it opened my eyes to the future and unlocked my potential. Being surrounded by like minded people and lecturers who had the experience to develop and push me forward, opened up amazing opportunities for my career.”

    Isaac Bartlett Copeland
  • alumni Views George Martin Level 3 Advanced Professional Cookery

    “Brighton MET was the stepping-stone to my future. Without the college, training and support I received I would not be where I am today.”

    George Martin
  • student Views Emily Newell C&G Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder

    “After finishing my A Levels in 2015, I took the plunge and decided I wanted to become a Chef. Over the past two years here at College I have progressed a lot and become more confident both in myself as a person and more importantly in my cooking abilities.”

    Emily Newell
  • student Views Amanda Cummins

    “The Catering course was very easy to enter as all the Lecturers are respectful of your individuality and learning needs.”

    Amanda Cummins
  • student Views Thomas Bridge

    “Throughout my 3 years of experience during Brighton MET, I’ve learnt such a high skill level in the catering industry.”

    Thomas Bridge
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Potential
Careers

Potential Careers

Restaurant or catering establishment manager/proprietor

Typical Tasks:

  • Plans catering services and directs staff.
  • Decides on range and quality of meals and beverages to be provided.
  • Discusses customer requirements for special occasions.
  • Purchases or directs the purchasing of supplies and arranges for preparation of accounts.
  • Verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements.
  • Plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff.
  • Checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit.
  • Determines staffing, financial, material and other short- and long-term requirements.
This data is from EMSI and applies to London and the South East, and it does not account for self-employment.

Industry Insights

520 Available opportunities 6.2% Rise in employment is expected by 2019 in the South East.
Salaries

ENTRY £16,751

AVERAGE £22,991

POTENTIAL £36,095

Desired Skills:
  • Monitoring
  • Speaking
  • Critical Thinking
  • Writing
  • Active Learning
  • Reading Comprehension
  • Active Listening
  • Learning Strategies
  • Mathematics

Current Vacancies on Indeed

Head Chef Company: AccorHotels Location: Reading RG1
View Vacancy
Restaurant Hosts Company: AccorHotels Location: London NW1
View Vacancy
RESTAURANT MANAGER Company: The Grove Location: Watford
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Shift Managers- South East London Company: Priority Recruitment Location: London
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Baker or flour confectioner

Typical Tasks:

  • Weighs ingredients according to recipe.
  • Mixes ingredients using hand or machine to obtain the required consistency.
  • Rolls and cuts pastry, stretches, kneads and moulds dough to form bread, rolls and buns.
  • Fills and glazes pastry, mixes ingredients for cakes.
  • Bakes bread, pastry and cakes.
  • Makes cake decorations, spreads icing, fillings and toppings on products.
This data is from EMSI and applies to London and the South East, and it does not account for self-employment.

Industry Insights

798 Available opportunities 1.3% Rise in employment is expected by 2019 in the South East.
Salaries

ENTRY £14,255

AVERAGE £17,141

POTENTIAL £23,712

Desired Skills:
  • Monitoring
  • Active Learning
  • Speaking
  • Critical Thinking
  • Learning Strategies
  • Mathematics
  • Reading Comprehension
  • Active Listening
  • Writing

Current Vacancies on Indeed

Deputy Manager Company: Ted Baker Location: Brent Cross Station
View Vacancy
Dealing / Order Management - London - Asset Management Company: Twenty Recruitment Group Location: London
View Vacancy
Area Sales Representative Company: Adecco Location: Rochester
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Acquisitions Surveyor (Retailer) - London Company: Beach Baker Property Recruitment Location: London
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Chef

Typical Tasks:

  • Requisitions or purchases and examines foodstuffs from suppliers to ensure quality.
  • Plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes.
  • Supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen.
  • Ensures relevant hygiene and health and safety standards are maintained within the kitchen.
  • Plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
This data is from EMSI and applies to London and the South East, and it does not account for self-employment.

Industry Insights

8935 Available opportunities 3.7% Rise in employment is expected by 2019 in the South East.
Salaries

ENTRY £14,216

AVERAGE £16,887

POTENTIAL £24,492

Desired Skills:
  • Monitoring
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Speaking
  • Active Listening
  • Reading Comprehension
  • Mathematics
  • Writing

Current Vacancies on Indeed

Chef Company: Carluccio's Location: London
View Vacancy
Chef Company: Carluccio's Location: Hayes
View Vacancy
Head Chef Company: AccorHotels Location: Reading RG1
View Vacancy
Chef Company: Castle Location: London
View Vacancy

Cook

Typical Tasks:

  • Requisitions or purchases foodstuffs and checks quality.
  • Plans meals, prepares, seasons and cooks foodstuffs.
  • Cooks and sells a range of meals, such as fish and chips, over the counter.
  • Plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
This data is from EMSI and applies to London and the South East, and it does not account for self-employment.

Industry Insights

2289 Available opportunities 5.5% Rise in employment is expected by 2019 in the South East.
Salaries

ENTRY £14,372

AVERAGE £16,712

POTENTIAL £22,581

Desired Skills:
  • Monitoring
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Speaking
  • Active Listening
  • Reading Comprehension
  • Mathematics
  • Writing

Current Vacancies on Indeed

Second Chef Company: The Royal Sovereign Pub Location: Shoreham by Sea BN43
View Vacancy
Chef Company: Castle Location: London
View Vacancy
Cook Company: Marriott International, Inc Location: Greater London
View Vacancy
Cook Company: Marriott International, Inc Location: London
View Vacancy
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