Course Name: Level 3 Professional Cookery

Entry Requirements

You will need to have a Level 2 catering qualification which includes Kitchen and Larder or Pastry units, or extensive experience in a patisserie environment. Direct entry from GCSEs is not possible due to the direct nature of this course.

What's Involved

This qualification will help you develop advanced skills and techniques to produce a range of dishes and patisserie products, enabling you to undertake a wide range of roles within a professional kitchen.

By choosing this qualification, you will have likely made a decision that your career direction will be as a professional chef with the ability to work and progress in any section of a professional kitchen.

You will study the following units:

> 314 The principles of food safety supervision for catering

> 303 Exploring gastronomy

> 318 Advanced skills and techniques in producing vegetable and vegetarian dishes

> 319 Advanced skills and techniques in producing meat and offal dishes

> 320 Advanced skills and techniques in producing poultry and game dishes

> 321 Advanced skills and techniques in producing fish and shellfish dishes

> 324 Advanced skills and techniques in producing paste products

> 325 Advanced skills and techniques in producing hot, cold and frozen desserts

> 326 Advanced skills and techniques in producing cakes and sponges

To support the development of these skills, you will also undertake the following topics:

> Food Safety Supervision

> Gastronomy.

You will be required to participate in trips and visits which may incur costs which you will be notified of in a timely manner.Trips could include New York, London, different hotels, and catering and hospitality establishments both locally, nationally and internationally.

Course Assessment Method

You will be assessed via a theory exam and a synoptic assignment.

What's Next

You could enter employment as a first commis chef or a chef de partie at high end establishments, such as:

> Fine dining restaurants

> Michelin star/Rosette restaurants

> Gastro pubs

> Luxury hotels

You may have the opportunity to undertake further learning, such as:

> Higher education

> Level 4 Hospitality Manager Apprenticeship

What if I Need Support

Here at the college we have outstanding support. Our support staff are dedicated to providing you with all the help and guidance you may need throughout your college journey.

You might need help and advice on a wide range of issues such as childcare, counselling and additional learning support. For more information on any aspect of student support contact the Course and Information Team, who will direct your call to the appropriate member of the college support team, call: 01325 503030.

Course Information
Qualification Type: NVQ Diploma in Professional Cookery
Level: Level 3
Awarding Body:
Academic Year: 19/20
Start Date: September 2019

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