Advanced Professional Cookery (Kitchen and Larder) Level 3 Diploma

This course will help you develop your professional cookery skills in kitchen and larder work, build your theoretical knowledge and gain supervisory experience.

You will regularly supervise a team as they prepare, cook and present savoury dishes for paying customers in our training restaurant. You will also learn to supervise health, hygiene and safety procedures, explore gastronomy and dietary requirements, and develop your understanding of sustainable food production.

Why choose Advanced Professional Cookery (Kitchen and Larder) Level 3 Diploma at Brock?

At Brock, our on-campus restaurant, MJ’s, has welcomed paying customers for more than 20 years, giving thousands of aspiring hospitality professionals valuable hands-on experience.

You will learn from highly experienced teachers who understand what it takes to succeed in the food and drink industry. Our strong links with local employers also provide opportunities to gain additional work experience.

As a student you will...

You will develop your practical skills in our training restaurant’s kitchen and demonstrate tasks to fellow students. Working with other Level 3 students, you will create menus and savoury dishes for themed events.

You will also research ingredients used in savoury dishes, explore different cuisines and learn about food for a range of dining occasions.

Course modules/units

• Food safety
• Supervision skills
• Exploring gastronomy
• Preparing, cooking and presenting meat, poultry and game dishes
• Preparing, cooking and presenting fish and shellfish dishes
• Preparing, cooking and presenting vegetable and vegetarian dishes

Teaching & learning

You will spend 80% of your timetable in the training kitchen, developing your practical skills. The remaining 20% will be spent in the classroom, completing coursework.

You will also have opportunities to work alongside visiting industry professionals at additional events and evening functions.

Course assessment

You will demonstrate your knowledge and practical skills through:

• Assignments
• Short-answer question papers
• Individual timed practical tasks

Minimum entry requirements

You will need:

• A Level 2 qualification in cookery, such as the City and Guilds NVQ Diploma in Food Production and Cooking (7132) or the City and Guilds Level 2 Diploma in Professional Cookery (7100).
• GCSE English and Maths at grade 4.

What can I do with this qualification?

On successful completion, you could progress to a supervisory role preparing and producing food in hotels, restaurants, bars, cafés, private dining, members’ clubs or the cruise industry. You could also choose to continue your education through higher-level study.