Hospitality & Catering - Professional Cookery - Level 3
Focus and perfect your creative cookery skills for high standard contemporary catering.
You will gain advanced skills and techniques in the College’s well equipped training kitchens, producing a broad variety of speciality foods, ranging from patisserie and petit fours to shellfish and vegetarian dishes. Written assignments will introduce the theories of health and safety, food safety, gastronomy, sourcing of food and product development. Previous work experience opportunities include top establishments, such as Simpsons in Birmingham, La Becasse in Ludlow and the Hilton in Cardiff.
This experience broadens your knowledge, skills and product development. Students are also encouraged to enter national competitions, which give them a fantastic insight into an intense and creative industry. Depending on your aspirations, this course provides a pathway through the industry and can lead to more advanced levels of study. It will open up a wide variety of opportunities, giving you the skills and stamina to carve your own career in this fast-paced industry.
Qualification: Level 3 C&G Diploma in Professional Cookery
Duration: One year
A selection of unit titles is shown below:
- Supervising Food Safety for Catering
- Supervisory Skills
- Gastronomy and Food Culture
- Sourcing Produce for the Professional Kitchen
You will be assessed by practical skill tests and on a continuous basis. You will also be required to produce a portfolio of evidence. Theoretical aspects of the programme will mainly be assessed through assignments and test papers. All full-time students are required to study maths and English at the appropriate level.
Maths and English
All students following a full-time programme of study at HLC will study English and maths as part of their studies, please refer to the Study Programmes page of this website.
- Five GCSEs at grade 4 (grade C) or above (to include maths and English) or successful completion of a suitable and relevant Level 2 qualification at Merit grade or above
- Successful interview and initial assessment in literacy and numeracy
- Applicants will be expected to demonstrate enthusiasm and commitment to the chosen subject area
Progression routes shown are dependent on successful completion of qualifications and meeting entry criteria.
Study options may include:
- Speciality Advanced Cookery
- Higher education courses in related subjects
Employment options may include:
- Senior Chef de Partie
- Junior Sous Chef
- Head Chef
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Students aged 16 to 18: There are no tuition or examination fees.
Students aged 19 to 23: Who are studying for their first full Level 3 qualification will be not be charged any tuition fees, but will be charged the materials fee only.
Students aged 19 to 23: Who already hold a full Level 3 qualification and all students who are 24 or over will be liable for the full cost of the course, based on the current student loan applicable for the qualification. Please contact our Finance department to be advised of the fee / loan due.
Additional Course Costs: £225
Personal Equipment: You may also be expected to buy your own equipment.
Please Note: Costs are subject to change, please call Enquiries on 0800 032 1986 to check.
See Also: Fees Guidance - Full Time and Fee Reductions for Adults
Telephone: 0800 032 1986