Level 3 Diploma in Professional Cookery
Do you want to work in a professional cookery environment? This is an ideal programme to develop your knowledge, understanding and skills to work in a professional cooking environment. Specifically you will learn how to maintain the health, hygiene, safety and security of the working environment and develop productive working relationships with colleagues. You will also learn how to maintain food safety when storing, preparing and cooking food.
“I enjoyed the comfort and atmosphere of the course; I feel I learned and achieved a lot in the two years I studied professional cookery and I am very appreciative of the help and encouragement I was given by my lecturer.”
Professional Cookery - Now Chef de Partie at The Pheasant, Highclere
The optional units that make up this qualification will allow you to tailor your learning to your needs and your personal interests and preferences. Units range from preparing, cooking and finishing and variety of complex dishes to contributing to the control of resources and the development of recipes and menus.
Level 2 Professional Cookery
Students must have a good interest in Cooking. Hand dexterity and working to tight time constraints are essential
NVQ Diploma in Professional Cookery
Continuous practical assessments, question and answer, assignments
A requirement for 3 hours minimum
Placement in a operating catering facility would really benefit skills and knowledge
Fees and Additional Costs
Chef's white and kitchen tools. Costs will be given on interview
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14 - 18 year olds
In most cases students aged 14-18 years old on a substantial study programme will NOT be required to pay fees and most course-specific equipment and materials will be funded by the College. This excludes stationary, non-curriculum trips and a £15 enrichment fee.
19 years and over
Students aged 19 years and over may be required to pay fees. For details of fee remission and loans for students over the age of 19 click here. Please note that some courses may have additional registration, examination and/or materials fees. Where we have been unable to provide these additional costs in this information, they will be discussed with you prior to enrolment. If you think you may be entitled to financial support or fee remission, or you would like more information on the additional costs associated with your chosen course, please contact us.