This course is designed to provide the student with advanced methods, production and presentation of a variety of industry skills, including complex stove operations and kitchen/larder techniques. It also includes skills based on bakery, pastry and decorative items used on restaurant menus.
This course is the progression route from Level 2 Hospitality and Catering qualifications but is also suited to those who have worked within professional restaurant/kitchen environments for many years and would like to gain an appropriate level of skill-based qualification.
Teaching, learning and assessments are based on advanced professional cookery skills and knowledge, including complex stove operations and kitchen/larder techniques.
- Level 3 NVQ Diploma in Professional cookery
- Functional Skills/GCSE’S at an appropriate level
- Other opportunities include competition work
Entry requirements are a relevant Level 2 qualification or 2-3 years of recent industry experience with a reference and successful interview.
A full Chefs Uniform set (a full list will be provided), a set of Chefs knives, a probe, and relevant text/study books. The uniform will need to be purchased by the student. If financial assistance is needed, please contact our bursary team.
Mode of Study
Courses are free for 16-18 who have not studied higher than GCSEs. Even if you have studied a different course at college or sixth form, we may still be able to help. Speak to the admissions team for more information. There may be free or reduced costs for adults, contact the admissions team to see if you are eligible.