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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 »

Jordan Green

Jordan Green

Compliments to the award-winning chef

Apprentice Jordan Green scooped the Young Chef of the Year title in the Derby Food and Drink Awards – an accolade which he hopes will fast track his career ambitions.
Jordan was among a group of full-time Catering and Hospitality learners who progressed to an apprenticeship with the College’s Engine Shed restaurant and training kitchens at the Roundhouse campus.
His apprenticeship opened doors to many opportunities – including a work placement with Derby’s award-winning Restaurant Zest. He also took part in a European work experience programme in Denmark, spending five weeks at the Danish Meat Trade College in Roskilde alongside learners from Estonia, Italy and Finland.

I really want to be working in fine dining and to learn from the best in the industry. Hopefully winning this award will help me at the start of my career.

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