Professional Cookery Level 3

What will I study? 

This qualification is aimed at any working chef who would like to develop their skills and advance their career in catering to Senior Chef or Restaurant Manager. The training also aims to provide the skills and knowledge needed to supervise the work of staff.

Units available to learners include:

  • Food safety and catering
  • Health and Safety
  • Food hygiene
  • Healthier foods and special diets
  • Kitchen operations and costs
  • Develop positive working relationships
  • Supervise events and functions
  • Produce fermented dough and batter dishes
  • Advance skills and techniques in preparing and cooking complex poultry, meat, fish and shell fish dishes
  • Contribute to the development of recipes and menu planning
  • Prepare and cook complex hot and cold desserts
  • Produce biscuits, cakes and sponges
  • Prepare and cook complex sauces and vegetable dishes

Delivery Method

An assessor will work with the apprentice on a one-to-one basis and/or group basis.  Apprentices will be visited each month at work and will also be able to contact the assessor between visits.

Course Structure

The Apprenticeship framework is made up of several parts:

  1. NVQ Diploma in Professional Cookery Level 3
  2. Key Skills in Application of Number and Communication at  Level 2
  3. Tech Cert - Certificate in Hospitality and Catering Principles Level 3
  4. Employers’ Rights and Responsibilities Workbook (ERR)
  5. Personal Learning and Thinking Skills (PLTS)

What are the entry requirements?

Apprentices must be working in the catering and hospitality industry and be able to demonstrate basic levels of literacy and numeracy. This course is aimed at any chef looking at career progression.


Up to 12 to 15 months, part-time


Please contact the Workforce Development Team for further details. Some courses are fully or partially funded, depending upon individual circumstances.
Last modified on Wednesday, 05 March 2014 14:31


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