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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. 

 

Careers

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 »

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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