A recognised professional qualification for Sixth Form students to study alongside their A levels.
The Level 3 Extended Certificate in Professional Cooking accredited by the Confederation of Tourism and Hospitality is a hands-on practical cookery qualification with 12 – 36 UCAS points.
The course is designed for students aiming for a career in the food industry who want to develop the knowledge and skills required for a wide range of careers as well as a lifetime love of cooking good food.
It is a five term course based around 45 core weeks of practical menus developing a wide range of culinary skills. It is intended to fit into the A level timetable with a single or double theory lesson per week, a double demonstration lesson and a double practical lesson. In general, Sixth Form students choose to take this course in addition to three A levels.
Continual Assessment is accumulated via weekly tasting and marking of all dishes and an evaluated on-line recipe log aids students and teachers to track progress throughout the course. The final grade is awarded on the basis of two final practical cooking exams, an on-line food hygiene exam and a menu planning project task. Leiths teachers visit in person six times over the 5 terms to support students and teachers and assess the final practical examinations and all coursework is submitted via a secure on-line portal then marked and internally verified by the Leiths Academy team. Furthermore, Leiths employment agency, Leiths List, will help graduates to secure opportunities for short or longer term employment.
This qualification not only enhances a personal statement and UCAS application but also plays a pivotal role in opening the door to careers in food & drink including: cheffing, cookery writing, food photography, product development and marketing.
What will you do on this course?
The Technology Faculty are pleased to offer the 2-year Level 3, Advanced Certificate in Professional Cookery. This internationally recognised course provides a comprehensive and exciting introduction to cooking and gives students a thorough understanding of professional culinary techniques and the chance to be “hands on” in a fast pace kitchen. With training in understanding recipes, time management, menu planning, food presentation, Level 2 food safety and hygiene, students gain a solid practical foundation, as well as an impressive repertoire that will enable them to cook confidently, either independently or in a group.
How is the course structured?
The course is taught over two years, consisting of 5 lessons a week (two doubles and one single lesson). All students will cook at least once a week.
How will you be assessed?
• Weekly menus – Tasting mark, photographs and evaluation
• Test – Termly teacher tests
• Group event – Cooking for at least 50 people within the community
Final assessment will be conducted as a 3-hour practical exam and marked by the Visiting Leith’s examiner.
On successful completion of the course, students will receive UCAS points equivalent to 30 Credits.
What could this course lead to?
The ability to work on cruise ships, chalet work, private chef work and all students who pass the course are eligible to apply for jobs on the prestigious Leith’s List. Please note that selection of this course must be additional to either three A Level subjects or one BTEC course.
Requirements
This course has limited places available. As well as making it a selection on the issued options form in the Spring Term, students are asked to submit a short written statement of no more than 200 words outlining their experience of food and cooking to date and how the course will fit in with their future career plans. In the event the course is oversubscribed, places will be allocated based on those submissions. Students should ensure their written submissions are emailed to options@sidcot.org.uk before the first day of Summer Term.