Professional Cookery Level 3

Course Information

  • Course Code: FS018
  • Duration: 1 year
  • Validated by: City and Guilds
  • Study Mode: Full time
Overview

This specialist hospitality course offers excellent opportunities to develop skills in all aspects of kitchen and larder to a high standard for fine dining. It will provide an excellent grounding for progression onto higher qualifications, e.g. Degree programmes. You will be able to develop further as a chef within this industry offering opportunities to travel the world.

What will I study?

Candidates must attain a total of 56 credits. There are 15 units which cover food hygiene, health and safety and developing productive working relationships with colleagues, as well as the following:

  • Prepare, cook and finish fish, meat and poultry for complex dishes
  • Prepare, cook and finish complex hot sauces, dressings and cold sauces
  • Prepare, cook and finish complex soups
  • Prepare, cook and finish fresh pasta dishes
  • Prepare, finish and present canapés and cocktail products
  • Produce healthier dishes

There will be a provision for you to study pre GCSE alongside this qualification where necessary to enable you to progress onto Higher Education should you wish.

Entry Requirements

You will have the NVQ Level 2 or VRQ Level 2 in Food Preparation and Cooking or equivalent, i.e. Multi-skill in Hospitality. Accreditation of Prior Learning (APL). Alternatively you may have experience in the Hospitality industry. All applicants will be interviewed by the course leader for their suitability prior to the start of the course. Candidates may be asked to do a skill and theory test to see if the candidate is suitable.

How will I be assessed?

Your work will be continuously assessed by a combination of practical assessments and theory end tests which will be internally marked and externally moderated.

What can I do next?

Once you have completed your Level 3 course, you will be able to apply to a range of Universities. Many students progress to University Centre at Blackburn College where 9 out of 10 graduates are in work or further study just six months after graduation.

Particular courses students progress on to include: Hospitality Management Foundation Degree FdA or Hospitality Management (with Events Management) Foundation Degree FdA. Following your foundation degree you are able to progress on to a Top Up Year which means you can achieve a BA (Hons) qualification, validated by Lancaster University, in three years in total. 

Your Study Programme

View Study Programme Information

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Facilities

The catering and hospitality department are based in the Elizabeth Building and have practical training rooms for professional chefs, pastry chefs and bakers. We also have a real production kitchen that provides meals for Scholars restaurant and Café Central, which are staffed by students and open to the public on a daily basis.

Enrichment & Employability

We have a list of reputable local employers who we work closely with, including Blackburn Rovers FC, Northcote Manor, Mytton Fold Hotel and The Millstone at Mellor, where students are involved in match day and corporate hospitality events. A number of our students also work alongside enterpreneurs at the local market, learning how to develop their own business, and some have carried out workshops with The Wellbeing Farm to learn about food provenance and sustainability.

Students are encouraged to learn additional skills alongside their course such as healthy eating, knife skills, creating with sugar and take part in master-classes in Indian cuisine and cookery.

Many of our students also take part in local and national competitions such the ‘Young Chef of the Year’, ‘Let’s Go British’ and ‘North West Commis Chef of the Year’, which not only enhances your skills and competitiveness, but your attractiveness to employers in the future.

Blackburn College has brought many well-known chefs into the limelight – our renowned ex-students include:

  • Steve Smith, Head Chef, The Freemasons
  • Nigel Smith, TV chef, Restaurateur, Consultant
  • Jonathon Sharpe, Global Quality Assurance Director, Hilton Hotels
  • Peter Gardiner, General Manager Calder stones NHS hospital
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