Professional Cookery – Level 3

• Level 2 Diploma in Culinary Skills / Professional Cookery
• 5 GCSEs grades 9-4 (A*-C)
• Relevant industry experience

Please note that entry requirements and course offer can be subject to change at any time.

Upon successful completion of this course you will achieve a Level 3 NVQ Diploma in Professional Cookery.

• Develop productive working relationships with colleagues
• Health, hygiene, safety and security of the working environment
• Prepare and cook complex fish dishes
• Prepare and cook complex meat dishes
• Prepare and cook complex poultry dishes
• Prepare, cook and finish complex soups
• Contribute to the development of recipes and resources
• Maintain food safety when storing, preparing and cooking food
• Prepare, cook and finish complex cold desserts

• Practical classes in a realistic work environment
• Tutorials
• Group based activities
• Private study
• Demonstrations

• Synoptic assessments
• Practical assessments
• Written assignments

Learners will be expected to complete work experience in the sector.

If you do not hold English and/or maths GCSEs at grade 4 or above, you will be supported with dedicated lessons to help you achieve English and maths qualifications.

Professional cooks and chefs need to read recipes and rely on maths skills to weigh ingredients, calculate ratios and multiply recipes.

On successful completion of this course, you will be able to progress onto a Level 4 NVQ Kitchen Management or seek employment in the Hospitality and Catering sector. 

If you are aged 16-18 when you begin your course you are likely to be eligible for free tuition. Detailed information can be found within the financial support section.