Professional Cookery - Level 3
Summary
On this professional cookery course you will build and enhance your skills in advanced preparation and cooking methods. You will be working in our well equipped kitchens containing state of the art equipment. This includes sous-vide, modern induction, Paco jet and thermomix systems. You will also develop skills in the use of specialist ingredients used in high end fine dining establishments.
Next course dates
| Start date | Location | Duration | |
|---|---|---|---|
|
02 Sep 2026
|
Bispham Campus
|
1 Year
|
Where can this subject lead?
Career progression
This qualification can open up opportunities to become a specialist chef or progress in to management roles. The qualification also helps gain entry on to a foundation degree programme.
Career Options and Progression
This qualification can open up opportunities to become a specialist chef or progress in to management roles. The qualification also helps gain entry on to a foundation degree programme.
Key information
Entry Requirements
Level 2 relevant qualification. Require English OR Maths at grade 4 or above, along with the following:
- A successful interview with a tutor
- The ability to study independently
- A genuine interest in the subject
- Good communication skills
- Hardworking approach towards the industry
Qualification obtained
NVQ Diploma in Professional CookeryFees and funding
Courses for learners who are 16-18 years old at the start of their course and resident in the UK are fully funded. You may also be entitled to further financial help to support your studies depending on your personal circumstances. For more details of these, please visit our page on Finance Support for School Leavers.
If you are not a UK resident, we will confirm whether funding is available when we process your application. If not, you may be liable for course fees.
Extra costs and equipment
All resources required are provided by B&FC.
Regulation and Accreditation
Accrediting Institution: N/A
Awarding Body: FDQ
Regulatory Body: Ofsted
Terms and conditions
Read our full terms and conditions for more information.
What will I learn?
As part of the programme, you will prepare, cook and finish complex:
- Meat and poultry dishes
- Fish dishes
- Vegetable and vegetarian dishes
- Hot sauces, cold sauces and dressings
- Soups
- Canapés and cocktail products
You will also covers topics on:
- Development of productive working relationships
- Food safety
- Health, hygiene, safety and security of the working environment
Essential skills: English and Maths
All school leavers at B&FC are encouraged to continue developing their English and maths skills as higher ability in both these subjects is linked to long-term career success and increased earning potential - irrespective of how well you performed at GCSE. If, however, you achieve a GCSE Grade 3 or less in either subject, you will also have the opportunity to work towards re-sitting these to enhance your paper-based qualifications. This won’t delay your career journey because you will be undertaking this programme of study at the same time as your chosen subject.
Industry placement, field trips and guest speakers
This course has a mandatory work placement of 20 hours and 1 mandatory field trip.
How will I learn?
We recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors will work with you to ensure that their teaching methods support the way that you like to learn.
One key teaching and learning method is that of demonstration. Your tutors will ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. You will work collaboratively with your peers in group work and within practical cookery sessions.
Following demonstrations you will have hands on practical time where you will be learning knife skills, preparation and cooking methods, food safety and professional working practices.
There will be dedicated individual/self-study times on your programme which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using our moodle platform and dynamic learning for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning.
If you’re aged16-18 your time spent in class will be 14 hours for your main qualification plus 3.8 hours additional for GCSE maths and 3.8 hours additional for GCSE English or 1.5 hours for each functional skill (subject to prior qualifications). This will be calculated and confirmed at enrolment. In addition you will be required to complete a minimum of 20 hours of work placement during the year.
If you’re aged 19 and over your time spent in class will be 14 hours per week. This includes practical workshops and knowledge building sessions.
You are required to do at least 3 hours independent study, guided by your tutor.
Expert tutors
All tutors involved in the delivery of courses and apprenticeships within the College are approved to teach the subjects and modules they deliver.
Our recruitment process ensures that tutors delivering a given programme are suitably qualified and, where appropriate, possess relevant technical and industrial experience and a familiarity with professional practice. The aim of this is to enrich students’ learning experience, giving them an insight into what working in the industry is really like.
How will I be assessed?
Formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results.
You will be tested on theoretical knowledge using short answer tests and assignments.
During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio.
There is no formal exam.
Assessment Methods
Formal practical assessments agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results.
You will be tested on theoretical knowledge using short answer tests and assignments.
During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio.
There is no formal exam.