Including City & Guilds Level 3 IVQ

Advanced Diploma in Food Preparation

and Cookery Supervision
(8065-04)

Westminster Kingsway College

Vincent Square, Victoria, London SW1P 2PD

Level 3 IVQ Advanced Diploma in Food Preparation and Cookery Supervision 8065-04
Starting:
Ending:

27 March 2017
8 September 2017

Timetable:

Mon 09.30-15.30hrs 6 hrs classroom based

Tues 09.30-15.30hrs 6 hrs classroom based
Wed 09.30-15.30hrs 6 hrs classroom based
Thurs 09.30-15.30hrs personal Tutorials
Fri
6 -8 hrs self-study
Most sessions are classroom based but there is an element of kitchen
development and planning an event 8 weeks of the course is dedicated
to work place learning in Top establishments in London
24 week fast track programme
4500 (plus additional external trip costs)
GLH (guided learning hours) 25 hours per week
City & Guilds Level 3 Advanced Diploma in Food Preparation and Cookery Supervision (8065-04)
Pass; Merit: Distinction or Certificate of Attendance
Advanced Diploma in Food Preparation and Cookery Supervision
International Office Telephone: 00 44 0870 060 9800
international@westking.ac.uk
www.westking/ac.uk/international

Location(s):

Duration:
Fees 2017:
Teaching hours:
Qualification:
Grading criteria:
Certifications:
Contact :
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Course Description
In twenty five hours per week with experienced tutors over four days, students will experience a comprehensive
introduction to the skills needed in food preparation, cookery & hospitality supervision.
The Level 3 content is defined by City & Guilds into seven categories with linked assignments
1.
2.
3.
4.
5.
6.
7.

Menu Planning and Costing (Unit 307)

Supervise Staff Training (Unit 303)
Resource Management in Food Preparation (Unit 306)
Food Safety Supervision (Unit 305)
Global Influences in Eating and Drinking (Unit 308)
Supervise Food Production (Unit 309)
Event Planning

The course will also include 8 weeks of work experience in top UK restaurants and hotels

Vincent Square, Victoria, London SW1P 2PD

1. Menu Planning & Costing

The aim of this unit is to provide the basic knowledge about the principles of menu planning. It will increase
you awareness about the costing of dishes, and the elements of costs to be considered when calculating selling
prices. This unit also provides you with the opportunity to undertake the practical application of calculating
gross and net profits and setting selling prices for menus and dish items.
Evaluation: Written assignment
2. Supervise Staff training
The aim of this unit is to enable you to develop the necessary knowledge and understanding of the principles of
identifying staff training needs, and to be able to organise a training session. This unit will provide the opportunity for students to: prepare a presentation to train team members; plan induction training for a new staff
member; and one to one demonstrations of a dish to another student.
Evaluation: Written assignment
3. Resource Management in food preparation
The aim of this unit is to cover the requirements of resource management for a kitchen. It covers staff, equipment and commodities. This unit is about ensuring that resources are used effectively and efficient, without
undue waste. It covers obtaining supplies, checking equipment, monitoring the use of resources and keeping
records.
Evaluation: Written assignment
4. Food Safety Supervision for catering
The aim of this unit is to cover the requirements for Food Safety Supervision in catering. It covers; responsibilities, legislation, pest control, cleaning, waste disposal, kitchen design and equipment, training programmes and
evaluation.
Evaluation: Written assignment
5. Global Influences on Eating & Drinking
The aim of this unit is to cover a comprehensive understanding of gastronomy, examine the influences of culture and religion on food, social media and lifestyle, food trends, customer dining experience, and celebrity
chefs. This unit includes a culinary trip to Europe.
Evaluation: Written assignment
6. Supervise Food Production
This unit is about supervising food production to ensure that the customer receives their order within reasonable timescales and to quality standards. This unit will be centered around a planned event and focus on; Timescales, Roles of individuals, Supervisory skills
Evaluation: Written assignment
7. Event Planning
All of the above assignments lead up to planning an event sponsored by Churchill China. The event will show
case the supervisory and development skills learnt over the period leading up to the end of the set course
work. The event will include a sit down restaurant styled lunch with invited guests from industry plus our sponsors.
Vincent Square, Victoria, London SW1P 2PD

Final Exam
City and Guilds prepare and write a final exam for this course. It involves three hours of short answer questions
and is graded; Pass, Merit or Distinction.

Vincent Square, Victoria, London SW1P 2PD

Entry requirements
There are no formal entry requirements. Applicants need to have a high level of motivation and a proven commitment to hard work. All applicants will have to submit the following:
WKC application form
Provide educational achievements with evidence
Provide any further qualifications with evidence
International students will also have to provide the following:
Valid passport
Visa forms
Immigration history
All applicants will be assessed on application and invited for an interview. We will take into consideration your
education achievements and any work experience that you have. For International applicants, you will need to
have completed your secondary school education with an IELTS score of 4.5 or equivalent English qualification
and submit proof. Westminster Kingsway College is a UKBA Tier 4 Highly Trusted Sponsor (HTS). All of our students are guaranteed a comprehensive programme of support, with courses and teaching.

Do you want to advance your culinary career?

You may already have valuable work and life experiences. But to thrive in todays rapidly developing catering
and hospitality industry, you need to have the complete package which are; skills, knowledge, experience, and
education.
In the Culinary Arts Department your gastronomic education will transform the way you perceive food and it
will develop the way you think about the concepts of agriculture and the appreciation of ethical sourcing.
A Westminster Kingsway Culinary Arts student will not only benefit from an outstanding placement rate,
thanks to the college's industry-wide reputation for excellence but the possibility of future training leading to
the Foundation Degree in Culinary Arts.
London boasts some of the top industry employers who look to Westminster Kingsway College graduates first
to hire as their chefs of the future.
Westminster Kingsway College is proud to be members of the following organizations who help support, nurture and develop our past, present and future chef students:

Vincent Square, Victoria, London SW1P 2PD