Catering - Cookery Level 3
Focus and refine your creative cooking skills to enable you to develop your career as a professional chef.
This course will develop and advance your skills and expand your knowledge to help you develop a successful career in the hospitality industry. You will develop your preparation, cooking and creative presentation skills working in the College’s industry-standard kitchen and restaurant.
You will have the opportunity to cater for annual events, enter national competitions and industry visits will enable you to understand the expectations of a future
employer. This will broaden your experience of the industry and open up opportunities for you to carve your own career as a professional chef.
City & Guilds NVQ Level 3 Diploma in Professional Cookery
Progression routes shown are dependent on successful completion of qualifications and meeting entry criteria.
Study options may include: • Specialist advanced cookery courses such as patisserie
Employment options may include: • Senior chef de partie • Junior sous chef • Head chef
Please note that any costs shown here are subject to change and that there may be additional material costs for your course.
There are various bursaries available to support eligible students with course-related costs.
Aged 16-18 years
There are no tuition or examination fees
Aged 19 or over (at the start of the course)
Different fees apply depending on your individual circumstances and prior qualifications. Please telephone 01691 688029 to speak to somebody who will be
able to help.
What does this subject include?
Topics you will cover include: • Prepare & cook a range of complex dishes • Contribute to the development of recipes and menus • Maintain the health, hygiene, safety & security of the working environment • Maintain food safety when preparing, storing & cooking food Advanced skills and techniques using a broad range of food commodities ranging from meat, poultry, fish, patisserie and vegetarian dishes. Assessment is by observed practical tasks on a continuous basis and industry-related, with assignments, projects and written assessments, which are assessed through internal and external assessment papers. You will be required to produce a portfolio of evidence of your skills. All full-time students are required to study maths and English at the appropriate level.
What is the structure of the course?
The programme is largely practical. Essential theory is generally taught using portfolios of evidence. You will study food preparation and cooking you will gain the advanced cookery skills required by all aspiring chefs. We will help you develop your research skills to help you gain a thorough understanding of the hospitality sector and enable you to make informed decisions about your future career.