Professional Cookery Level 3

Please note, this course information is for September 2021 entry.
The new admissions cycle for September 2022 entry will open in October 2021, and we recommend you check back for updates to course information.

If you like the idea of running a busy restaurant kitchen, where cookery skills
and craftsmanship are valued, this course covers the supervisory skills and all aspects of food preparation and cooking that you will require. You will develop and practice the skills needed for successful employment within the industry and you will also gain valuable hands-on experience in managing a production kitchen.
Throughout the course you will have the opportunity to participate in a variety
of practical lessons, where you will be cooking a range of sweet and savoury dishes. Advanced skills and techniques will help you to prepare a variety of dishes including: vegetarian, meat, poultry, fish & sSeafood, desserts and cakes to a professional standard.
You will also develop Supervisory Skills in the Hospitality Industry, which will help you to establish good teamwork in a professional kitchen, and an understanding of Practical Gastronomy will ensure that you appreciate the principles of the dining experience. Covering the influences of the impact of gastronomy including cultural, religious, geographic location, transportation of commodities, science and technology
All students are expected to complete a work experience placement in a professional kitchen and have the opportunity to access the Stuart Deeley Professional Chef Academy.

How will I be assessed?

This course is assessed through a combination of assignments, tests and synoptic exams.

What do I need?

You will need to have achieved at least a Pass in the Level 2 Professional Cookery qualification.

Retaking GCSE English and Maths as part of your programme is required if you do not have Grade 4.

Where can it take me?

You can progress to an exciting range of higher level courses and professional qualifications.

Additional information

DURATION

1 Year

This course is ideal if you are considering opportunities in top hotels and first class restaurants, possibly working as a Chef de Partie or Commis Chef.

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