Professional Cookery Level 3 Diploma

You can only apply for one course type on an application.

Applying for A-Levels and/or V-Levels? You can choose to study three A-Levels or create a mixed programme combining A-Levels with other qualifications, including the new V-Levels. You will select the courses from a list of relevant subjects when you apply.

Applying for T-Levels? T-Levels are full-time courses that allow you to focus on one subject.

Applying for Vocational courses? Our technical and professional vocational courses are full-time programmes focusing on one subject. You can apply for up to two courses in the same application.

We accept applications to more than one campus; however once you have attended an interview session and received an offer from us, you will need to confirm your first-choice course and the campus you want to study at.

This qualification provides learners with specialist skills and knowledge of a range of commodities. Candidates will be introduced to various products used within professional kitchens and will study a wide range of topics such as meat, poultry, fish, bread, and desserts. Candidates will also develop their supervisory skills in a live environment.

The L3 NVQ in Professional Cookery is graded at Pass only. Assessment is achieved on an ongoing basis for practical work though some dated markers may be included for units. Knowledge assessments are gained with test papers for each individual unit and on being able to reach the pass mark set for each unit. Continuous gathering of evidence of practical work completed is required (ie photographic evidence) which is entered on a produced form and feedback then provided. A total of 56 credits made up of individual units is required to achieve the qualification some of which are mandatory.

Successful completion of the Level 2 course and GCSE English Language or maths at grade 4.

The skills developed could lead to a position within a kitchen Brigade at high-end establishments and/ or management training schemes.