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Professional Cookery & Professional Food and Beverage Supervision/Hospitality Supervision & Leadership Level 3

Programme Description



Channel your passion for food into a rewarding year of skill development and culinary creativity.

The level 3 programme offers candidates a route into employment and Higher Education. You will prepare, cook and finish a range of complex and advanced dishes. You will also develop your supervision skills and Advanced Food Service skills and techniques needed for employment in the most prestigious hospitality venues and establishments in the world.


Programme Features



A central element of the course is the work-related experience. Level 3 learners take a lead running the service at the on-site training restaurant. Here you will gain a realistic view of the demands of working in the restaurant industry in a stimulating and supportive environment.

You will be taught more advanced culinary and food service skills by experienced staff through lively demonstrations and practical skills sessions. The hands-on experience in the training restaurant provides ample opportunity to put skills into practice in a working environment. 


Progression & Employment



You will develop your leadership and teamwork skills and customer service along with more advanced kitchen skills in a realistic working environment. Your experiences on the course will help your understanding of the hospitality industry and the wide range of potential pathways within it. Successful completion of the course will enable you to progress to employment in the industry or onto Higher Education for hospitality-based degrees.


Programme Content



The Professional Cookery programme gives candidates the opportunity to specialise in various units, from meat, fish, shellfish, poultry and game, to sugar-craft,  hot desserts and cakes and sponges, to design, create and present complex dishes.

The Food Service programme allows learners to advance their knowledge of wine, cocktails and barista work, as well as developing supervisory skills needed for a managerial role within the food service industry. External courses on wine, food safety and personal licences are also offered.


Programme Assessment



Professional Cookery units are assessed by observation of practical tasks and knowledge-based questioning which may be written or on digital platforms. Food Service is assessed by a mixture of written assignments, written tests and practical examination, both in a real working environment and set exams.  

Hospitality Supervision and Leadership is assessed by a mixture of written assignments, practical assessments and real work-based evidence.


Programme Entry Requirements



Successful completion of L2 in Professional Cookery. Learners with prior relevant industry experience will also be considered. 

All learners will follow a Skills Pathway in which they will develop their literacy and numeracy skills for employment. Students who do not yet have the necessary GCSE grades at C or above will have additional teaching and support to study for either GCSE or Essential Skills Qualifications depending on prior GCSE grades.


Additional Costs



A full uniform which adheres to food safety regulations and the college dress code, textbook and knife set will have to be purchased. These can be purchased through our nominated supplier, or previously purchased uniform and equipment could be accepted with the permission of the course tutor.  Educational excursions at home and abroad are also offered to learners on this course.  Work experience can be offered at no extra cost to the learner.

All learners are required to pay an administration fee of £45.00 prior to enrolment.

You will need to provide your own stationary, and may also incur costs if the department arranges educational visits