Entry Requirements

Successful completion of L2 cookery qualification.

Course Structure

Learners will gain knowledge and advanced skills required to become a professional chef. At level 3 learners undertake topics around gastronomy, advanced skills and  techniques in producing dishes and understanding how to use supervisory skills. Learners will further their learning by undertaking practical tasks in the kitchen covering preparation activities such as preparing and cooking 3 course meals for example, for lunch or dinner as well as events. Throughout the year long course learners will cover the following topics:

• The principles of food safety supervision in catering
• Supervisory skills in the hospitality industry
• Exploring gastronomy
• Advanced skills and techniques in producing meat dishes
• Advanced skills and techniques in producing vegetable and vegetarian dishes
• Advanced skills and techniques in producing fish and shellfish dishes
• Advanced skills and techniques in producing game and poultry dishes
• Maths and English

Assessment & Feedback

• Practical Assessment
• Assignments
• Controlled Assessments
• Performance
• Self-evaluation
• Oral Questioning
• Short Answer Questioning
• Group Discussions

What Next...

Students can progress into employment, undertake an apprenticeship, or continue in further 
education achieving one of the following industry related qualifications:

• Level 4 Diploma in Principles of Hospitality Management 
• Level 4 Diploma in Hospitality Management Skills