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Vocational

Professional Cookery Diploma Level 3

Subject Area
Hospitality, Travel & Tourism
Start Date
September 2021
Study Mode
Full-time
Duration
1 & 2 years
Level
Level 3

This qualification is aimed at those wishing to progress from the current Level 2 Professional Cookery. 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.

York College is delighted to announce that it has been selected to participate in the T Level Industry Placement Pilot (Capacity Delivery Fund). This course has been selected to take part in the pilot for this academic year allowing us to offer Industry Placements to any student enrolling onto this course.

The Work Placement Team will be in touch in due course with further details. In the meantime, you can access further work placement information by visiting our web page Work Placements Advice.

If you have any questions you can contact the Work Placement Team on 01904 770830 or placements@yorkcollege.ac.uk.

Entry requirements

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

What will I study?

There are two pathways: Professional Cookery (Kitchen Larder) or Pâtisserie and Confectionery.

Units include:

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

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

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, Apprenticeships or A Level programmes.

Your next steps

On completion of this course, students may progress onto higher studies, into employment or further progress onto a management and leadership apprenticeship or a foundation degree. Potential job occupations include Sous Chef, Catering/Restaurant Manager, Kitchen Supervisor/Manager and Nutritional Therapist.

Beth Professional Cookery Diploma Level 3

“This course looks at complex preparation, cooking and finishing of different commodities and is a progression from what I learnt at Level 2. It gives me the opportunity to further develop and refine my current skills and also look at menu and dish development.”

Beth
Professional Cookery Diploma Level 3
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