The Level 3 Professional Cookery course is designed for individuals who have a basic knowledge of culinary skills and are looking to advance to a professional level. This course focuses on refining culinary techniques, as well as the advanced cooking methods and managerial skills required for a successful career in the hospitality and catering industry.
Applicants should have completed a Level 2 qualification in Professional Cookery or an equivalent, and have relevant industry experience. A passion for cooking and a commitment to working in a professional kitchen environment are essential.
| Study level | Cost | Additional fees |
|---|---|---|
| 19+ | please enquire | Please note that you will be required to wear a uniform, which you will be required to to pay for, as well as course items such as stationery, books and equipment. You will also be asked to pay enrichment money to support attendance to a variety of educational visits throughout the year. You may be eligible for support with these costs and also with related costs, such as travel to college or childcare. |
Students will be assessed through a combination of practical exams, written assignments, portfolio work and real-world cooking challenges. Assessments will focus on both technical skills and theoretical knowledge.
English and maths are important life skills that will help you to achieve your best in your studies and progress to your dream career. If you have not already achieved grade 9-4 in GCSE maths and/ or English at school, we will support you to improve your skills.
You will be required to take part in an industry placement one day a week for 8 months.
You will attend college 3 days per week, plus 1 day of work experience.
The Level 3 Professional Cookery course equips students with advanced culinary skills, managerial capabilities, and the confidence to excel in high-level roles within the hospitality and catering industry.
You will cover topics such as:
- Advanced cooking techniques - Mastering complex cooking methods, including sous-vide, molecular gastronomy, and advanced pastry techniques
-Menu planning and development - Creating innovative and balanced menus, understanding food costing, and adapting menus for special diets and dietary requirements
- Kitchen management - Learning about kitchen operations, staff management, inventory control, and maintaining high standards of hygiene and safety
- Nutrition and special diets - An in-depth understanding of nutrition, designing healthy menus, and catering for special dietary needs.
- Food Safety and legislation - Comprehensive knowledge of food safety regulations, allergen awareness, and implementing food safety management systems
- Business skills - An introduction to entrepreneurship, marketing, customer service, and financial management in a culinary context
- Work experience - Gaining practical experience through placements in professional kitchens, restaurants, or catering establishments
As part of the course, you will study modules including:
- Maintaining food safety when preparing, storing and cooking food
- Developing productive working relationships with colleagues
- Maintaining the health, hygiene, safety and security of the working environment
- Preparing fish for complex dishes
- Preparing meat for complex dishes
- Preparing poultry for complex dishes
- Cooking and finishing complex fish dishes
- Cooking and finishing complex meat dishes
- Cooking and finishing complex poultry dishes
- Preparing, cooking and finishing complex hot sauces
- Preparing, cooking and finishing fresh pasta dishes
- Preparing, cooking and finishing complex hot desserts
- Preparing, cooking and finishing complex cold desserts
City and Guilds
- Students must have full uniform including a suitable knife set, at the start of the Academic year
- Due to food safety and awarding body requirements during practical sessions all students must remove all visible jewellery, including facial piercing and keep nails short and polish free
- Wear professional dress for practical sessions
- Have full dexterity and have a good standard of personal hygiene
- To be able to stand for long periods of time (support arrangements can be put in place if required)
- Be able to communicate and work effectively with others
Graduates of this course can pursue various career opportunities, including:
– Sous Chef
– Pastry Chef
– Restaurant Manager
– Head Chef
– Catering Manager
– Food and Beverage Manager
– Entrepreneur in the food industry
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We are the largest further education provider in Northumberland with campuses throughout the county.
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