This course is suitable for those who have successfully completed a level 2 qualification in professional cookery or an equivalent qualification.
It is a practical course that will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants.
The course will enable you to develop skills in the preparation and cooking of complex meat, poultry, fish, hot and cold sauces, vegetables and salads. At Level 3 you will develop and refine your essential skills, building on your culinary foundations to take your cookery to a higher level with more complex techniques and dishes.
You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely.
The qualification, enables learners to develop knowledge, understanding and skills essential for working in a food environment and working with others, improving their own performance.
As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere better to study catering and hospitality.
As part of your course you will be required to carry out Work Experience and/or an Industry Placement. For more details please click here.
Share this course with someone you know...
A) You wish to study “Kitchen & Larder” and develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes.
B) You wish to study “Patisserie and Confectionery” and develop your patisserie and bakery skills in hot desserts, cold sweets, breads, chocolate work, royal icing and artisan breads.
You must be self-motivated with the ability to work alone as well as working within a team.
You will need a Level 2 qualification in professional cookery or equivalent and, ideally, English and/or maths at grade 4 (grade C) or above.
Alternatively you may have work experience and will have been employed in the catering industry as a cook or chef for at least three years.
If you are 16-19 without the required grades, you will continue to develop your skills of Maths, English & Employability as a part of your study programme. Applicants over 19 are not required to complete maths and English.
We recognize that applicants without these qualifications can often offer a high level of competence as well as life experience and we will therefore consider all applications on their merits alongside their qualifications. If you are unsure as to whether or not you meet the requirements, please call the Catering & Hospitality department and ask to speak to the course manager who will be happy to discuss it with you.
This qualification provides a real opportunity for you to gain work specific skills and knowledge in Professional Cookery.
This qualification covers the knowledge and skills you will need to further your skills.
You will learn many of the techniques used in professional cookery, including:
- Cook and finish complex fish and shellfish dishes
- Cook and finish complex meat, poultry and game dishes
- Cook and finish complex vegetable dishes
- Prepare cook and finish complex hot sauces
- Prepare cook and finishes complex soups
- Prepare cook and finish fresh pasta dishes
- Prepare cook and finish complex bread and dough products
- Prepare cook and finish complex cakes, sponges, biscuits and scones
- Prepare cook and finish complex pastry products
- Prepare, process and finish complex chocolate products
- Prepare cook and finish complex hot and cold desserts
As well as learning about:
- Producing healthier dishes
- How to work safely and hygienically
You will learn a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self‐evaluation and reflection.
Gain the knowledge and skills to be confident working in your position within catering industry.
That whatever your passion, or specialism, we will help sharpen your talents and bring out the connoisseur of good food in you.
You could enter the industry as a Commis Chef or Chef de Partie at high-end establishments.
Higher Education – Degree in Hospitality Management.
Tom Brown Restaurant Owner
After completing a catering apprenticeship at Cornwall College Tom worked in various kitchens around Cornwall including Nathan Outlaw’s kitchen at the St Enodoc Hotel, where he became head chef. Following his success at St Enodoc Tom was then asked to be head chef at Nathan’s restaurant at The Capital Hotel in Knightbridge, London. Since then he has been announced as one of the winners of the 31st Acorn Awards, in celebration of 30 of the industry’s most talented stars aged under 30 and reached the finals of BBC2’s The Great British Menu. Tom opened his own seafood restaurant, Cornerstone, in 2018 and won London’s Restaurant of the Year at the AA Hospitality Awards in September 2019.
"I enjoyed studying at Cornwall College where the facilities are really good. I remember when I was there it was a good kitchen, but now with the Trevenson Restaurant and the training kitchens they are fantastically well equipped and a good environment for the students to learn in.”
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.