Professional Cookery Level 3

   

Course Information

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

This advanced course of study offers you the opportunity to develop skills in all aspects of the professional kitchen to the highest of standards for a career within fine dining.

You will study are wide range of fish, meat, poultry, pasta, soups sauces and canapes.

 There are 15 units, which cover food hygiene, health and saftey and developing working relationships with colleagues.

You will have access to experienced professional tutors who have worked at a high level within the industry, in particular senior positions within Northcote and Stanley House.  In addition to working in the UK many of our tutors have worked across Europe.  Above all our tutors will guide, support and give you the skills and confidence to help you achieve your goals.  

You will have the opportunity to work in partnership with high profile restaurants including, Northcote, Maida and Yu & You, giving you access to work placements and master classes.  

 You will benefit from taking part in the Northcote Obession annual festival of fine food and wine with guest chefs travelling across the world to take part in the event.

 

 

 

 

What will I study?

You will study:-

  • Fish, meat and poultry for complex dishes
  • Creating authentic pasta dishes
  • Complex hot sauces, dressings and cold sauces
  • Producing intricate soups.

You will develop seasonal menus using a variety of fresh ingredients.

Entry Requirements

You will have completed a Level 2 course or have prior industry experience.

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 may opt to move onto  Hospitality Management with many students choosing to do so at University Centre at Blackburn College.

Particular courses students progress on to include: 

  • Hospitality Management Foundation Degree FdA
  • Hospitality Management (with Events Management) Foundation Degree FdA.

Alternatively you will be equipped to start your career of which there are many options available including: Chef, Chef de Partie, Commis Chef .

Your Study Programme

View Study Programme Information

Student Stories

James DonnellyProfessional Cookery Level 3

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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