Free Level 3 Professional Cookery Course in Bishop Auckland. Classes run at Bishop Auckland College, full-time during the day. You'll need a minimum of four GCSEs at grades 9 to 4 (A* to C), including Maths and English, or a Level 2 qualification in a relevant subject area. Over one year, you'll develop advanced skills in preparing, cooking, and finishing complex dishes, and build knowledge of supervising kitchen staff. The course covers the breadth of the catering industry at a professional level.
Who this course is for
Bishop Auckland College has one of the largest catering departments in the North East. Training students to work to industry standards and applying their skills in our newly launched state of the art kitchens and Ambition restaurant.
Entry requirements
Minimum 4 GCSE's at grades 9 - 4 (A* - C) or equivalent, including a C or above in Maths and English, or a Level 2 qualification in a relevant subject area.
What you will learn
You'll prepare, cook, and finish complex dishes to professional kitchen standards.
You'll develop specialist knowledge of advanced cooking techniques.
You'll learn how to supervise kitchen staff effectively.
You'll apply your skills in a professional kitchen environment.
You'll build a thorough understanding of the catering industry at Level 3.
How you will learn
You'll study in a professional kitchen setting, applying skills hands-on as part of your training. Assessment for the City and Guilds NVQ Diploma is competence-based, meaning you'll be assessed on your practical performance in the kitchen alongside any underpinning knowledge requirements. Classes are full-time and run during the day at Bishop Auckland College.
What you will need to bring
A full chef's uniform is required and must be purchased before the course begins. Bishop Auckland College may be able to offer support towards the cost. Confirm the details with the college before you start.
Where next
Jobs you could do
Chef de partie: running a section in a professional kitchen
Sous chef: supporting the head chef in a busy kitchen
Kitchen supervisor: overseeing a small kitchen team
Head chef: leading a kitchen in a restaurant or hotel
Private chef: cooking for individuals, families, or events
Catering manager: managing food production in large-scale settings
What you could study next
Higher Education in Culinary Arts or Hospitality Management: a degree-level route for those wanting to move into senior or specialist roles.
NVQ Level 3 in Hospitality and Catering: broadens your knowledge across the wider hospitality sector.
Management qualifications: if you're aiming for head chef or catering manager roles, a supervisory or management qualification can support that step.
