Level 3 Cookery Course in Halesowen. Classes run at Halesowen College, full-time during the day, over 36 weeks. This City and Guilds level 3 cookery qualification takes your cooking skills to an advanced professional level, covering the techniques and knowledge that working kitchens expect. It's a serious step toward a career as a chef, building on core cookery skills with more complex methods and dishes. You'll have an initial assessment to confirm this is the right level for you.
Who this course is for
For information regarding the content of this course please contact the Admissions department on (0121) 602 7777, alternatively course information can be found on our website by visiting www.halesowen.ac.uk
Entry requirements
For information regarding the content of this course please contact the Admissions department on (0121) 602 7777, alternatively course information can be found on our website by visiting www.halesowen.ac.uk
What you will learn
You'll develop advanced preparation and cooking techniques across a range of cuisines.
You'll learn how to plan and produce complex dishes to professional standards.
You'll practise larder, pastry, and hot kitchen skills at an advanced level.
You'll understand food safety, hygiene, and kitchen management responsibilities.
You'll learn how to cost, plan, and present menus professionally.
You'll develop skills in portion control, waste reduction, and kitchen efficiency.
How you will learn
You'll learn through practical kitchen sessions and classroom-based study at Halesowen College. Assessment combines practical cooking assessments, where you demonstrate dishes and techniques to a standard, with written assignments covering the underpinning knowledge. Contact Halesowen College's Admissions team on 0121 602 7777 or visit halesowen.ac.uk for full details of how this course is assessed.
What you will need to bring
The centre will provide most materials. Halesowen College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: runs a section in a professional kitchen.
Commis chef: entry-level role in hotels, restaurants, and catering.
Sous chef: second-in-command in a kitchen brigade.
Pastry chef: specialises in desserts, bread, and patisserie.
Catering supervisor: oversees food production in large catering operations.
Private chef: cooks for individuals, families, or corporate clients.
What you could study next
Level 4 Award in Food Safety Management: moves you into supervisory and management responsibilities in catering.
NVQ Level 3 in Professional Cookery (Patisserie and Confectionery): if you want to specialise in pastry and desserts.
Higher Education courses in Culinary Arts: available at universities and specialist colleges for those aiming at senior kitchen or food industry roles.
