Professional Cookery Level 3

The Level 3 Professional Cookery course is a one-year program that includes:

• Practical training: this course provides you with the advanced skills and knowledge of working at supervisory level within our training and production kitchens to help develop your cookery skills with dishes such as fish, meat, poultry, bread, soups, patisserie and confectionery and more.
• Theory sessions: this course will provide you with classroom-based learning and guest speakers for building your knowledge of Food Safety and Health & Safety within the industry and alongside learning about kitchen operations, special attention will be given to costs and menu planning.
• Work placement: All students are expected to undertake a regular work experience placement within a professional kitchen at the College with a focus on events and also a week-long placement within the catering industry. All learners will have the opportunity to access the Stuart Deeley Professional Chef Academy.