Diploma in Advanced Professional Cookery – Level 3

Required qualifications

4x GCSEs grade 4-9 including maths or English

Satisfactory references

Completion of L2 Diploma in Professional Cookery (is necessary)

Previous industry experience

What skills will I develop?

While studying the Level 3 Diploma in Advanced Professional Cookery, you will develop a wide range of advanced culinary skills and knowledge essential for a professional chef. You will learn precision, speed, and control in preparing and cooking various dishes, including meat, poultry, fish, shellfish, vegetables, and vegetarian options. The course covers advanced techniques such as sous vide, smoking, curing, and creating refined sauces and dressings.

Additionally, you will acquire supervisory skills in the hospitality industry, including team leadership, health and safety practices, and effective communication. The principles of food safety supervision for catering will be emphasized, ensuring you understand HACCP and other food safety management systems. Exploring gastronomy will broaden your knowledge of dining experiences, cultural influences, and the impact of science and technology on food. Overall, this course will equip you with the practical skills, theoretical knowledge, and industry standards needed to excel in the dynamic and rewarding field of professional cookery.

Careers

The Level 3 Diploma in Advanced Professional Cookery equips you for various career options in the hospitality and catering industry, including:

1. Professional Chef: Working in restaurants, hotels, or catering companies, preparing and cooking a wide range of dishes.
2. Sous Chef: Assisting the head chef in managing kitchen operations and supervising staff.
3. Pastry Chef: Specialising in baking and creating desserts, pastries, and other baked goods.
4. Food Product Developer: Designing and developing new food products for commercial production.
5. Catering Manager: Overseeing catering services for events, functions, and corporate gatherings.
6. Restaurant Manager: Managing the daily operations of a restaurant, including staff supervision and customer service.
7. Private Chef: Providing personalised culinary services for private clients or households.
8. Food Safety Supervisor: Ensuring compliance with food safety regulations and implementing HACCP systems in food establishments.

These career options offer diverse opportunities to apply your advanced culinary skills and knowledge in various settings within the hospitality and catering industry.

Work experience

During your studies you are expected to undergo a minimum of 40 hours work experience in the industry. You are required to secure a work placement in an establishment where you can put your skills into practice and learn new skills from the employer.

On successful completion of work experience some learners have secured employment with their provider.

English and maths

A good understanding of English and maths is necessary when preparing and cooking food to enable you to complete your dishes accurately and work to industry standards. Maths and English are embedded into the Level 3 Diploma in Advanced Professional Cookery through practical and theoretical aspects. Maths skills are developed through recipe costing, budgeting, precise measurements, conversions, portion control, and temperature monitoring. English skills are enhanced through effective communication, report writing, reading and researching food safety regulations, and presenting dishes and menus.

Other important information

You will need to purchase a uniform that should be worn at all times when in practical lessons. On interview you will be provided with a uniform list to view and costs discussed.

You may be eligible for a college bursary to help you with these costs.