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Professional Cookery Level 3

Course title: Professional Cookery Level 3 Course level: Level 3
Qualification: Diploma Awarding body: City & Guilds
UCAS code: Not applicable Academic year: 2018 - 2019
Course delivery: Full-time Course length: One year
Venue: Broad Oak Campus

Overview

The Level 3 Professional Cookery qualification is the next step to progressing into a career as a chef in the catering industry. With this qualification, you can work to secure higher positions within the industry upon completion or access higher education or enter the workforce in roles such as chef de parte, sous chef or even head chef. This course:

  • provides opportunities for the development of transferable skills
  • provides valuable practical skills and knowledge to start a career within the industry
  • supports progression into higher end industry roles or higher education.

Learners studying this programme will have access to real work environments as they need to show competence in both knowledge and skills.

This qualification is suitable for a range of learners, either working or wishing to work in the catering industry. It is also suitable for those wishing to progress to Higher Education.

This qualification has been awarded UCAS tariff points. For a full breakdown of points, please see the UCAS webpage.

Completion of this qualification is achieved through a mixture of classroom based learning and experience in a real work environment. It can usually be completed in one year.

Modules and units

This qualification is comprised of a variety of mandatory and optional units. These can include the following areas:

  • Contribute to resources
  • Ensure food safety practices are followed
  • Employment rights and responsibilities
  • Food safety
  • Health and safety
  • Healthier foods
  • Prepare, cook and finish complex cold sauces
  • Prepare, cook and finish complex hot sauces
  • Prepare, cook and finish complex meat dishes
  • Prepare, cook and finish complex poultry dishes
  • Prepare, cook and finish complex vegetable dishes
  • Working relationships with colleagues.

Entry requirements

Five GCSEs grade C/3 and above, including English and maths or Level 2 Professional Cookery qualification. Industry experience is considered on an individual basis.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

How will I be assessed?

Assessment for this qualification is competence based and you will have to demonstrate abilities to create complex dishes and take on leadership and supervision roles within the kitchen. With each unit, there are practical criteria and knowledge based criteria to complete. In order to achieve the Professional Cookery Level 3 qualification, learners must pass all of the units selected for them in order to meet credits set by the awarding body.

Progression and employment

Learners can progress into various job roles within the catering industry varying from chef de parte to sous chef dependent upon experience and skill set. This could also lead to higher education which usually specialises in certain areas such as Level 4 Advanced Culinary Skills, Foundation Degree in Hospitality Management or Food Science and Nutrition, Honours Degree in Hospitality Management.

How much will the course cost me?

This course is free of charge for 16 – 18 year olds. There may be an additional cost for trips and equipment but this will be disclosed prior to starting your course.

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

If you have any queries please contact our Information, Advice and Guidance Team on 01254 354354 or email  info@accross.ac.uk

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