Professional Cookery Level 3 Diploma
Do you want to work in a professional cookery environment? Develop your culinary skills and prepare for employment in the catering industry.
Riley Coleman
I enjoyed the comfort and atmosphere of the course; I feel I learned and achieved a lot in the two years I studied professional cookery and I am very appreciative of the help and encouragement I was given by my lecturer.
Professional Cookery
-
Description
This is an ideal programme to develop your knowledge, understanding and skills to work in a professional cooking environment. Specifically you will learn how to maintain the health, hygiene, safety and security of the working environment and develop productive working relationships with colleagues. You will also learn how to maintain food safety when storing, preparing and cooking food.
The optional units that make up this qualification will allow you to tailor your learning to your needs and your personal interests and preferences. Units range from preparing, cooking and finishing and variety of complex dishes to contributing to the control of resources and the development of recipes and menus.
-
Entry Requirements
Level 2 Professional Cookery
You must have an interest in cooking and a desire to work in the catering industry. Hand dexterity and working to tight time constraints are essential. Support is available for students with specific needs and requirements.
-
Qualification
VTCT NVQ Level 3 Diploma in Professional Cookery
-
Progression
While the primary purpose of this programme is to prepare you for employment in a professional kitchen, you may also choose to develop your knowledge and skills further by completing a specialist qualification at university in one or more of the following areas:
- Culinary Arts and Management
- Event Management
- Food Business Management
- Nutrition and Food Management
- Future Food and Culinary Management
- Hospitality and Visitor Economy Management
-
Assessment
Continuous assessment of practical skills will prepare you for graded assessments which are set throughout the year.
-
Home Study
Four to six hours of self-study a week is recommended to support this qualification. This may included revision for exams and restaurant services outside of your timetabled hours.
-
Work Placement
It is mandatory that a substantial amount of work experience is gained along side this course. You will work as part of the team cooking, serving and coordinating dishes in our onsite Restaurant and Street Cafe. External work placement opportunities are also encouraged and can be arranged or supported by our career coaches.
-
Fees and Additional Costs
Chef's white and kitchen tools. Costs will be given on interview
| Code | Start | Fees* |
|---|---|---|
| COOKL3 242501 | September 2024 | Fee Information |
* Terms and conditions apply. The fees stated on this website are for guidance purposes only and should be checked before enrolment. Unless otherwise stated, fees shown are for tuition only, over one academic year. Where a course is longer than one academic year, the fees stated are for the first year, and the cost of the second or subsequent years will be discussed at interview. For details of fee remission for students over 19 click here. If you think you may be entitled to a concession or fee remission, or you would like more information on the additional costs associated with your chosen course, please contact us on 01635 845000 or email This email address is being protected from spambots. You need JavaScript enabled to view it..