Professional Cookery (Preparation and Cooking) – Level 3

This programme is designed for those who wish to further their skill base at an advanced level. Following on from an NVQ2 Professional Cookery qualification, on this course you will greatly develop and advance your skills in food preparation and cooking. You will also begin to learn kitchen supervisory skills and promote your chef career.

What topics will I study?

The course will cover theoretical and practical knowledge of the following units:

• Establish and develop positive working relationship
• Maintain food safety when storing, preparing and cooking food
• Maintain the health, safety and security of the working environment
• Prepare and cook complex fish dishes
• Prepare, cook and finish complex meat and poultry dishes
• Prepare, cook and finish complex sauces and cold dressings
• Prepare, cook and finish complex vegetable dishes
• Prepare, cook and finish complex soups
• Prepare, cook and finish complex offal dishes
• Prepare, finish and present complex canapés and cocktail products

Next steps: 

This programme is designed for those who wish to further their skill base at an advanced level and secure employment as a professional chef.

You will already hold a Level 2 qualification in professional cookery or similar or have many years experience in a commercial kitchen.

This course is delivered in the Laurence Building at the Hele Road site of Exeter College. You will be taught in state of the art kitchens designed to mirror those found in a commercial kitchen. You will also have access to the College’s learning resource centre.

In addition to the course cost there is a £150 resource fee payable to the faculty, details of how to pay will be provided on your first day.

You need to purchase chef whites, a basic knife set and utensils.

A text book is optional.