What will I study?

The Level 3 Professional Cookery course offers students the opportunity to take the skills they have gained at Level 2 and progress them further to produce more complex dishes and menus. It is aimed at the chef who shows all round ability and wishes to advance their level of practical skills in order to carry out complex tasks.

Students will cover three core units and will be guided in choosing a further 13 units from the vast range of options available. The choices will also be negotiated with your employer so that you can be sure of the support, both in College and at your place of work.

This supervisory level not only sees you making more complex dishes, but enables you to see how menus are put together to create harmony and balance to the flavours you are producing with your food.

We offer superb, industry standard facilities with state-of-the-art kitchens and modern classrooms, all of which are fitted with interactive white boards.

Past students say that they have enjoyed the experience and the opportunity to work in an adult environment.

What do I need to get on to the course?

Students should be employed in a catering business and have completed the NVQ Level 2 in Professional Cookery.

What can I do after the course?

On successful completion of this course, candidates will possess the necessary qualification to prepare them for roles such as sous chef or head chef, and may also be able to become involved with product development and competition work.

Is there anything else I need to know?

Students will require a uniform for kitchen work, along with a set of knives and a cookery book. You will be given guidance on these items at your interview.