Level 3 Diploma in Advanced Professional Cookery
The 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 16-19 year-old learners and builds on existing knowledge and skills of professional cookery to prepare learners for a career as a chef.
Course Content - What will I learn?
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.
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.
Successful completion of our Hospitality & Catering courses can lead you onto a higher level course, university or even into employment.
- Butler, Catering/ Restaurant Manager
- Conference and Banqueting Manager
- Hotel Manager
- Hotel Receptionist
- Kitchen Assistant/ Porter
- Kitchen Supervisor/ Manager
- Sommelier/ Wine Waiter
- Waiter/ Waitress ‘
This is where the stars of the future are going to train.’ – Becky Alexander – Local Food Critic
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.
In need of more advice?
Contact our Admissions team to find out more about student fees and how they might apply to you.
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