Level 3 Professional Cookery

You will need a relevant Level 2 qualification or equivalent prior industry experience.

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.

GCSE Maths and English are vital stepping stones for your academic and professional journey. Achieving a good grade in these subjects not only fulfils most college entry requirements but also equips you with essential skills critical in almost every field. Whether you're calculating percentages in business, crafting compelling arguments, or simply managing daily tasks, these core subjects enhance your problem-solving and communication abilities, setting a solid foundation for your future studies and career success. Start your college course with confidence by securing these key qualifications.

Placement opportunities are an integral part of our curriculum, designed to bridge the gap between academic studies and the professional world. These experiences enable students to apply theoretical knowledge to real workplace challenges, enhancing their academic learning with practical skills. Tailored to complement your studies, placements are offered in a range of industries, from innovative local startups to leading global corporations.
By actively participating in these structured and supportive environments, students not only observe but also contribute meaningfully to the workings of their chosen field. This hands-on approach boosts confidence and provides a competitive advantage in the job market. The insights and experience gained are often transformative, arming students with the necessary tools for a successful and dynamic career. These opportunities are crafted to ensure you emerge as a well-rounded professional, ready to make significant contributions in your future endeavours.

At Northumberland College our commitment to your future goes beyond the classroom. We are dedicated to providing you with real-world experiences and industry insights that will prepare you not just to enter, but to excel in your chosen field. Here’s how we connect you with the industry:

• Placement Opportunities: Dive into your future career with our hands-on placement opportunities. These are not just work experiences, but gateways to potential employment and invaluable learning. They’re a core part of our courses, offering you a chance to apply academic theories in real-world scenarios.
• Networking Events: Build your professional network early. Our placement and careers fairs are your chance to meet and impress potential employers. These events are designed to help you forge significant industry connections that can enhance your career prospects. Attend talks, engage in discussions, and explore apprenticeship opportunities with employers who are eager to meet fresh talent.
• Expert Insights: Stay ahead of the curve with talks from specialist speakers. These industry leaders share the latest trends, challenges, and opportunities in the field, giving you the inside track on what to expect and how to thrive.
• Skills Competitions: Showcase your abilities in our exciting skills competitions. Held throughout the academic year, these competitions are not just about winning – they are about learning, growing, and pushing your limits. They offer a fun, competitive environment to enhance what you learn in class and develop essential industry skills.

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

- 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