Catering - Professional Cookery
The Level 3 Diploma in Professional Cookery is ideal if you've worked in a professional kitchen for some time, or have a Level 2 qualification. Your work might involve supervising others or managing resources, or you want to develop your skills further, perhaps to become a specialist chef or move into a management role.
The course consists of 3 mandatory units and a number of specialist practical units that will be decided by your assessor, many of which are taught in a practical context. You may also study functional skills in numeracy and literacy, and will attend tutorials, employability studies and have invaluable work experience in our contemporary restaurant and refectory. You also will be required to complete at least one period of work experience with a suitable employer, or this may be at your current place of work as long as it meets the requirements of the programme
This programme will use observation as its main assessment method, but also requires the student to build a portfolio of evidence to show the skills that they have gained. Periodic written and multiple choice tests will be carried out on each unit undertaken. You will be able to track your performance as you work towards the qualification. There will also be classroom activity, online learning, visits, speakers and assignments to supplement learning.
This course includes the opportunity to take part in an industry placement in a sector relevant to your qualification and study programme. The placement will take place 1 or 2 days per week on the days when you are not in college studying. Industry placements are designed to give you the skills to start work at the end of your studies, progress into an apprenticeship, or to add to your UCAS statement.
What qualification will I gain?
City and Guilds NVQ Level 3 Diploma in Professional Cookery
You will ideally have four GCSEs A*-C, including English and Maths. You will need to hold a Level 2 Cookery qualification and have had or currently work in an appropriate setting within the industry. Those without employment or adequate experience, will be expected to obtain a significant work placement or employment within an appropriate business.
What progression options will I have?
Successful completion of this course would give you the necessary skills and experience to progress into a supervisory role in kitchen, such as a Chef de Partie or specialise in a particular area of a professional kitchen.
What costs are involved?
19+ Advanced Learning Loan £3300
Exam Board Fee £90
Material Fee £35