Free Level 3 Professional Cookery Course in Blackburn. Classes run at Blackburn College, full-time during the day. This professional cookery qualification takes one year and covers larder and kitchen production, food hygiene, health and safety, and developing leadership skills in a kitchen environment. There are 15 units, taught by tutors with professional industry experience. Entry requires a Level 2 Hospitality qualification or relevant industry experience, plus GCSE Maths and English.
Who this course is for
The Level 3 qualification in Professional Cookery is a comprehensive one-year program designed to encompass a variety of larder and kitchen-specific modules, planned around a production kitchen. This curriculum not only imparts culinary proficiency but also emphasises the nurturing of leadership qualities. There are 15 units, which cover food hygiene, health and safety and developing working relationships with colleagues.You will have access to experienced professional tutors who have worked at a high level within the industry, in particular senior positions within Northcote and Stanley House. In addition to working in the UK many of our tutors have worked across Europe.
Entry requirements
You will have completed a Level 2 Hospitality Course or have prior industry experience. You will have completed a Maths or English GCSE
What you will learn
You'll develop larder and kitchen production skills across a range of culinary techniques.
You'll apply food hygiene standards in a professional kitchen setting.
You'll follow health and safety procedures relevant to catering environments.
You'll build leadership qualities and take responsibility within a kitchen team.
You'll develop working relationships with colleagues in a production kitchen.
You'll plan and manage kitchen tasks as part of a structured curriculum.
How you will learn
You'll study in a production kitchen environment at Blackburn College, working through 15 units that combine practical cookery sessions with classroom-based learning. Assessment is through the NVQ Diploma format, meaning your competence is assessed on the job as you demonstrate skills in real kitchen tasks. Experienced tutors with professional industry backgrounds guide your progress throughout the year.
What you will need to bring
The centre will provide most materials. Blackburn College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: runs a specific section in a professional kitchen.
Sous chef: second-in-command, supports the head chef.
Commis chef: entry-level role in hotels, restaurants, and catering.
Kitchen supervisor: oversees a team during service.
Catering manager: manages food production for large organisations.
Private chef: cooks for individuals, families, or events.
Larder chef: specialises in cold food preparation and presentation.
What you could study next
Level 4 Diploma in Professional Culinary Arts (City and Guilds): moves into advanced culinary techniques and kitchen management.
Apprenticeship as a Chef de Partie or Sous Chef: combines paid work with structured training toward a higher-level NVQ.
Food Safety in Catering qualifications (Level 3 or 4): useful for supervisory and management roles where you're responsible for food safety compliance.
