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Professional Cookery (Professional Chef/Pâtisserie) Level 3

Subject Area
Hospitality & Tourism
Start Date
September 2023
Study Mode
1 year
Level 3

This qualification is aimed at those wishing to progress from Level 2. It is also an opportunity to further increase your knowledge within the area of professional cookery. Students will achieve a higher level of supervisory skills around craft and non-craft skills and have an ability to manage others.

Entry requirements

You must have achieved a Level 2 Professional Cookery or Pâtisserie Diploma to access this course.

What will I study?

This qualification will develop vital skills and knowledge in food safety and hygiene, and teamworking as well as those chosen from a range of practical options, anything from cooking shellfish dishes to developing menus.

Units include:

  • Supervisory Skills in the Hospitality Industry
  • Principles of Food Safety Supervision for Catering
  • Practical Gastronomy
  • Pâtisserie and Confectionery

There are also other additional units developing advanced skills and techniques in producing dishes using poultry, meat, fish, shellfish, vegetables, game, fermented dough products and pastry as well as petit fours, desserts, biscuits, cakes and sponges, chocolate work, pastillage and sugar work.

There will be the opportunity to retake GCSE English or Maths (working towards grade 4) within this study programme.

Additional costs
All courses within Hospitality have uniform requirements for the kitchen and front of house areas. All courses and the different pathways within these have different requirements and so full details of uniform and kit list will be provided at enrolment. For further information please ask our tutors at our open events and guidance discussions.

Method of delivery

Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning. Part of your development will involve working within our commercial restaurant and interact with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.

All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning, formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.

How will I be assessed?

The Diploma is assessed by short answer tests and practical assessments.

Good course combinations

This is a full-time course. It is not possible to combine this course with other Vocational, Apprenticeship or A Level programmes.

Your next steps

On completion of this course, students may progress into employment or other Level 3 courses in Hospitality or Business; a Higher National Diploma in International Tourism Management or Business; a BA Honours Degree in Business with Management or a higher apprenticeship at York College or another university. Potential job occupations include Sous Chef, Catering/Restaurant Manager, Kitchen Supervisor/Manager, Development Chef and Nutritional Therapist.

Joe Probert web

“I always had an interest and a passion to become a chef. The Level 3 course offers a wide range of practical knowledge and skills, with the time and space to learn and perfect these skills. It covers a wide range of topics from game to shellfish and prepares people for work in the industry."

Professional Cookery (Professional Chef/Pâtisserie) Level 3
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