Level 3 Diploma in Advanced Professional Cookery Kitchen and Larder

Hospitality and Catering

The VTCT Level 3 Diploma in Advanced Professional Cookery is a technical level qualification that will prepare learners for a career as a chef in a professional kitchen. This qualification is suitable for 16- to 19-year-old learners and builds on existing knowledge and skills of professional cookery to prepare learners for a career as a chef.


  • Course code:


  • Subject area:

    Hospitality and Catering

  • Duration:

    1 Year

  • Venue:

    St Albans Campus

  • Start dates:


  • Fees*:


  • Awarding body:

    Vocational Training Charitable Trust

About the department

The dynamic and fast paced catering & hospitality industry employs over two million people.

We serve up a wide choice of tasty courses for the hospitality and catering industry. A full-time course of specialist vocational study could lead you into a career with exciting and challenging prospects, with opportunities at all levels.

Our Hospitality & Catering Department comprises a group of teaching staff with an extensive range of excellent industry experience, including working in Michelin rated establishments, Directors Dining Rooms and five star hotels.

Important Course Information

What are the Course Requirements?

A minimum of a Level 2 in Professional Cookery or practical experience working as a chef in industry. Enthusiasm and a real interest in preparing, cooking food and a willingness to learn. 95% attendance is required to achieve the qualification. Students will need uniform and advanced level equipment/books,

This qualification has 12 mandatory units that will develop a range of advanced skills and techniques to produce meat, poultry and game, fish and shellfish dishes and hot, cold and frozen desserts, fermented dough and batter products and paste products. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety. You'll gain practical knowledge in a range of areas including kitchen organisation, menu planning, including seasonality, special dietary requirements and allergens, restaurant service with presentation techniques, advanced culinary techniques, including butchery, fishmongery and pastry, how to source quality ingredients and manage supplier relationships, and current industry trends and techniques.

Assessment is through practical-based tests, written assignments, and question papers. This course includes practical experience in our Rosette restaurant as well as relevant theory to underpin it.

VTCT Level 3 Diploma in Professional Patisserie and Confectionery, CIEH Level 3 Food Safety and Functional Skills in English and Maths

The College has a strong track record in local, national and international culinary competitions including the Wessex Salon, Hotel Olympia and ‘Chef of the Year’ which is our in-house competition so you'll have the chance to compete against your peers to help boost your understanding and experience. This will be backed up by work experience opportunities and previous students have worked in the local area of Hertfordshire including; Lussmans, St Michaels Manor, Sopwell House, Dylans. Students who complete this qualification will be able to seek employment as a professional chef in a variety of contexts, including hotels, restaurants, pubs and Gastro pubs, HM Prisons, hospitals/care homes, visitor attractions and cruise liners.


Interested in this course? Get in touch today


  • 16-18 years old, no tuition fees apply to Full Time courses and fees subject to confirmation. Additional costs applicable to BHS courses.
  • For all two year courses fees shown above are per year.
  • Aged 19+ and planning to take a level 3 or above a different fee may apply. You may be eligible for an Advanced Learning Loan.
  • All HE courses (full and part time) are subject to tuition fees.