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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.


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This course is run at the Roundhouse Campus

About the Roundhouse »

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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