• catering cookery hospitality

Catering, Cookery and Hospitality

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Throughout this qualification, students develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Develop the knowledge, understanding and advanced skills and techniques to prepare, cook and finish dishes including meat and offal, poultry and game, fish and shellfish and vegetables.

In addition to completing mandatory units, learners are required to complete two optional units. A variety of optional units are available which include (this list is not exhaustive): produce petits fours, produce, hot cold and frozen desserts, practical gastronomy, produce biscuits cakes and sponges and fresh pasta dishes. This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a professional chef. You must achieve all mandatory units which include:

  • Planning for preparing, cooking and finishing dishes
  • Food safety for catering
  • Advanced meat and offal
  • Advanced poultry and game
  • Advanced fish and shellfish
  • Advanced vegetable and vegetarian dishes

Entry Requirements


Level 2 professional cookery needs to of been achieved to progress onto this course or substantial industrial experience


City and Guilds Level 3 Advanced Technical Diploma in Professional Cookery


Continuous assessment of practical skills will prepare students for graded assessments which are set throughout the year. A graded end-of-year practical synoptic exam and written exams are required to pass the qualification.

Home Study

Four to six hours a week is recommended to support the qualification. This will included revision for exams.

Work Placement

It is mandatory that you will complete work experience alongside this course. Ideally, working part-time in the industry would benefit skills and knowledge.


As a professional chef, you could progress directly into employment in a variety of contexts, which include: - Hotels - Restaurants - Pubs and gastro pubs - Visitor attractions - HM prisons - Hospitals and care homes - Cruise liners

Fees and Additional Costs

We advise the purchase of the following equipment: chefs uniforms, set of professional knives, cookery books, files and pens, and front of house uniform, approximate costs will be discussed at interview.

Additional Information

COOKL3 202101 September 2020 Click here
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*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 term (Community Learning courses) or 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 info@newbury-college.co.uk.

Course fee information