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Diploma in Professional Cookery (Kitchen and Larder) with Additional Pastry and Dessert Qualification - Level 3Apply Now »

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Level: 3

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

Become a professional chef working in fine dining establishments with this industry-standard qualification.

You will gain a high standard of practical skills and knowledge to equip you excellently for the industry.

Entry requirements

Students aged 16 to 19 years will need a relevant Level 2 qualification and GCSE grade 4 in Maths and English.

Students aged 19+ will need a relevant Level 2 qualification or previous experience of working in a restaurant.

Course Content

You will cover a wide variety of topics, for example:

  • Supervisory skills in the hospitality industry
  • Exploring gastronomy
  • Advanced skills in producing meat, poultry, game and fish dishes
  • Producing dough and batter products
  • Producing petit fours, paste products, desserts, cakes, biscuits and sponges.

How will I be assessed?

You will be assessed through practical exams and assessments.

Are there any additional costs or specialist equipment required?

A uniform will be required at a cost of approximately £130.

What can I do after this course?

Further Study

You can go on to study at degree level. 



You could advance your career working in fine dining establishments.


Did you find the course information on this page useful?


This course is run at the Roundhouse Campus

About the Roundhouse »

Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler.
Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August. Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering.
Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments.
In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work.
He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.

Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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