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Level 3 Advanced Technical Diploma in Professional Cookery

Key course information

Catering and Hospitality


1 year

Full Time

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Course Overview

The course aims to provide you with a range of specialist practical skills and technical knowledge which will equip you to seek employment or further training within the hospitality industry.You will learn new skills and develop existing skills which will enhance your knowledge and passion for the industry.

What will I learn?

This qualification will help you develop skills and techniques to produce dishes, enabling you to undertake a variety of roles within a kitchen. This qualification is structured to enable you to work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen. The topics that you will undertake include:

Legal and social responsibilities
Financial control in the commercial kitchen
Soups and sauces
Fruit and veg
Meat and offal
Fish and shellfish
Rice, pasta and grains
Desserts and puddings
Pastry products
Biscuits, cakes and sponges

Entry Requirements

You are likely to have previous experience and/or a relevant Level 2 qualification in cookery, which this qualification will build upon. This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment.

Study, Assessment and Qualifications

To achieve the Level 3 Advanced Technical Diploma in Professional Cookery candidates must successfully complete both mandatory assessment components. These are:

One externally set, externally moderated assignment.
One externally set, externally marked exam, sat under examination conditions
Complete 60 hours of work experience

Final qualification: Level 3 Advanced Technical Diploma in Professional Cookery
This qualification is graded Pass/Merit/Distinction/Distinction*

Additional Costs and Information

A kit and uniform will be required (discussed at interview).
In cases of financial hardship funds may be available to help with the cost of this.
We also arrange educational activities and competitions as part of the course which may incur an additional cost.

What Could I Do Next?

On completion of your course you may choose to progress onto these following courses

If you choose to enter employment at the end of this qualification, you could begin work as a commis chef at higher end establishments. A commis chef is the most common starting position in a professional kitchen. A commis chef carries out a variety of preparation and cooking tasks under the supervision of a more senior chef. You are likely to be able to find work as a commis chef with a variety of employers, such as:Fine dining restaurants Gastro pubs 4* and above hotels.Alternatively, you could begin work as a chef de partie. A chef de partie is usually placed in charge of a particular area or section of the kitchen. You are likely to be able to find work as a chef de partie with a variety of employers, such as:Restaurants Bistros Pubs Hotels Contract caterers.

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