Advanced Professional Cookery (Kitchen and Larder) Level 3

The Level 3 qualification in Professional Cookery is a comprehensive one-year program designed to encompass a variety of larder and kitchen-specific modules, planned around a production kitchen.

This curriculum not only imparts culinary proficiency but also emphasises the nurturing of leadership qualities. There are 15 units, which cover food hygiene, health and safety and developing working relationships with colleagues.

You will have access to experienced professional tutors who have worked at a high level within the industry, in particular senior positions within Northcote and Stanley House. In addition to working in the UK many of our tutors have worked across Europe.

Above all our tutors will guide, support and give you the skills and confidence to help you achieve your goals. You will have the opportunity to work in partnership with high profile restaurants giving you access to work placements and master classes.

Central to this qualification is the college restaurant, Scholars, an acclaimed establishment renowned for its operational success. The restaurant serves as a platform for students to not only exhibit their culinary prowess but also to learn vital leadership and managerial skills. This comprehensive training equips graduates with a wide-ranging skill set, making them well-prepared for diverse opportunities in both the culinary industry and further Education.

Each learner is entrusted with overseeing a specific section in the kitchen and is tasked with guiding and coordinating the Level 2 learners who offer their support as part of their qualification. This hands-on experience serves as a foundation for seamless progression into the professional industry. Incorporating practical exposure, the program integrates work placements within local hospitality establishments, which significantly enrich the students' learning journey.

You will study units of the City & Guilds Level 3 NVQ Diploma in Professional Cookery qualification.

• Fish, meat and poultry for complex dishes
• Creating authentic pasta dishes
• Complex hot sauces, dressings and cold sauces
• Producing intricate soups
• Patisserie and confectionery

You will develop seasonal menus using a variety of fresh ingredients.

You will have completed a Level 2 Hospitality Course or have prior industry experience.

You will have completed a Maths or English GCSE.

Your work will be continuously assessed by a combination of practical assessments and theory end tests, which will be internally marked and externally moderated.

Once you have completed your Level 3 course, you may opt to move onto study a degree with many students choosing to do so at University Centre at Blackburn College.

Alternatively you will be equipped to start your career of which there are many options available including: Chef, Chef de Partie, Commis Chef.