Free Level 3 Professional Cookery Course in Bury. Classes run at Bury College, full-time during the day, over one year starting in September. You'll need a pass in a Level 2 Professional Cookery Course, or relevant kitchen experience, to join. The course covers advanced meat, fish, poultry, and vegetarian dishes alongside patisserie, desserts, and dough products. You'll also study food safety supervision, sustainability, and gastronomy. Work placements, employer talks, and external catering events are built into the programme.
Who this course is for
Learners aged 16 - 18
Entry requirements
For Level 3 Advanced Professional Cookery: A Pass on the Professional Cookery Level 2 Course OR the relevant industrial experience.
What you will learn
You'll prepare and cook advanced meat, fish, shellfish, poultry, and game dishes.
You'll create vegetable and vegetarian dishes to a professional standard.
You'll produce patisserie, confectionery, hot and cold desserts, and advanced dough products.
You'll make petit fours and display items.
You'll apply food safety supervision principles in a professional kitchen.
You'll study gastronomy and sustainability in the context of professional cookery.
You'll develop supervision skills for managing a professional kitchen environment.
How you will learn
You'll be assessed through paper-based examinations, written assignments, and practical assessments in the kitchen. Classroom-based sessions cover the theory behind each topic. You'll also take part in external catering events and activities, and engage in work placements and employer talks as part of the wider study programme.
What you will need to bring
The centre will provide most materials. Bury College will confirm anything else you need before you start. Note that there may be additional costs for a uniform and knife set.
Where next
Jobs you could do
Chef: work in restaurant, hotel, or contract kitchens at a skilled level.
Sous chef: support the head chef and supervise kitchen sections.
Kitchen manager: oversee kitchen operations and staff day to day.
Restaurant manager: manage front and back of house in a food business.
Pastry chef: specialise in patisserie, desserts, and confectionery.
Baker or confectioner: focus on bread, dough products, and sweet goods.
Private chef: cook for private clients, events, or households.
What you could study next
Foundation Degree or HND in Culinary Arts: a higher education route for those wanting to deepen their culinary knowledge and move into senior or management roles.
Level 4 Award in Food Safety Management: builds on the food safety supervision you've studied and is valued in kitchen management roles.
Level 3 Award in Education and Training: an option if you want to teach cookery or train others in a catering setting.
