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Level 3 Diploma in Professional Cookery (Part-time)

  • LANGLEY COLLEGE
  • LEVEL 3

Course Overview

The Professional Cookery qualifications can help the leanrer become a chef or progress to a more senior chef’s role. They will gain a high standard of cookery skills and have the option to learn other workplace essentials like health and safey in a kitchen.

This qualification is for anyone who works or wants to work as a chef in the catering and hospitality sector. The Level 3 NVQ in Professional Cookery (Kitchen and Larder Modules Only) qualification will suit learners who have worked in a professional kitchen for some time or have already attained a Level 2 qualification. Your work might involve supervising others. You want to develop your skills further, perhaps to become a specialist chef or move into a management role.

It is also ideal for those chefs in industry who would like to continue or refresh their knowledge by undertaking topics within the qualification.

Course Code

FP3CHOS1L1

Course Fee
Please contact us for more information
Start Time

09:00

End Time

17:00

End Date

Fri, 27 Jun 2025

Entry Requirements

Achieved GCSE at grade 4 or above or Functional Skills Level 2 Maths and English and a recognised cookery qualification at Level 2. Adult applications w...

Course information

Modules will include: Prepare, cook and finish complex soups and hot sauces Prepare, cook and finish complex vegetable dishes Prepare, cook and finish complex meat dishes Prepare, cook and finish complex poultry dishes Prepare, cook and finish complex fish and shellfish dishes Prepare, cook and finish complex pasta dishes

2 Years Part Time

Practical skill build sessions, real working environment sessions and the classroom

You will be continually assessed in a variety of ways including assignments, practical synoptics and multiple choice question

Level 3 City & Guilds NVQ Diploma in Professional Cookery

You will have the opportunity to work in our new college restaurant, Langley’s, preparing, cooking and serving a variety of seasonal, classical dishes to the local community and regular clientelle. You will supervise the level 2 students during all restaurant services in either a chef de partie or sous chef capacity, demonstrating your understanding of kitchen hierachy and section management knowledge.

You will also be required to undertake a 2 week industry work placement in your chosen hospitality and catering environment.

Progression to a level 4 senior culinary chef apprenticeship or FdSc Culinary Art Degree.

Level 3

Part time students must produce a current full food safety certificate at interview, with the option to undertake F&BS if desired, and will be authorised to wear un branded kit in the kitchen.