Level Three Advanced Technical Diploma in Professional Cookery

This course follows on from level two and helps you to practise and develop your skills in producing complex food dishes in the kitchen, as well as supervising the restaurant and bar.

 

This course is available as part of a full-time study programme for 16 to 18 year olds, and as a part time course for adults aged 19 and over.  Please ask learner services for details.

What will I study?

  • Practical classes
  • Theory work to support your practical evidence
  • Food preparation and cooking
  • Food and drink service
  • Food hygiene
  • Health and safety

You will achieve the following qualifications:

  • NVQ Level Three Diploma in Professional Cookery (Food Preparation and Cooking)
  • Functional skills/GCSEs

How will I be assessed?

You will build a portfolio and complete short answer on-line questions.  Practical assessments are always completed in the restaurant or the production kitchen so that you are performing at the level required for industry.

Entry requirements

  • Four GCSEs grade A*-C/ 4-9
  • Or level two diploma (merit)
  • Or first diploma (merit)
  • Or NVQ level two
  • Or equivalent

What next?

You could get a job in the hospitality and catering industry in Britain or abroad. You could work in an hotel, restaurant, public house, or a canteen. You may even work at sea or join the uniformed services. The hospitality and catering industry employs more people worldwide than any other industry so there are excellent employment prospects. You could also go onto higher education and gain a degree. Learners may also obtain a catering specific apprenticeship in the workplace.

Additional information

You will need to purchase a uniform from the College supplier.

It is also advisable that learners purchase a practical cookery book to assist learning.

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Full Time 2018 Higher Education Apprenticeships 2018 Summer Part-time course guide