Level 3 Professional Cookery Course at Cheshire College Crewe Campus
Cost£3,024 with co-funding
Duration442 hours
LevelLevel 3
DeliveryClassroom based
Start2 Sep 2027
Study modeFull-time
AttendanceDaytime
Awarding body
Free or reduced fees may be available, depending on your circumstances. £3,024 if you're eligible for co-funding. Contact Cheshire College South and West to check if you're eligible and for the full price.
Level 3 Professional Cookery Course in Crewe. Classes run at Cheshire College Crewe Campus, full-time during the day. This professional cookery qualification covers advanced culinary techniques, kitchen management, and the skills needed to work at a high level in professional kitchens. The course runs to 442 hours of study. You'll typically need 5 GCSEs at grade 4/C or above, including a 4/3 combination in maths and English. Completing this free professional cookery course earns you a City and Guilds NVQ Diploma in Professional Cookery at Level 3 with certificate.
Who this course is for
"Please enquire with the colleges Customer Services team to find out more about Professional Cookery NVQ Diploma - Level 3 - C&G suitability for learner types.
Entry requirements
"Typically you will need 5 GCSEs at grade 4/C or above, including a 4/3 (C/D) combination for maths and English."
What you will learn
You'll develop advanced cooking techniques across a range of culinary styles.
You'll prepare, cook, and present dishes to professional kitchen standards.
You'll manage kitchen operations, including workflow and time management.
You'll handle food safely and apply hygiene practices in a professional setting.
You'll cost and plan menus to meet business and customer requirements.
You'll work as part of a kitchen brigade, understanding roles and responsibilities.
You'll adapt dishes for dietary requirements and special occasions.
How you will learn
You'll learn through classroom-based sessions and practical cookery work at Cheshire College Crewe Campus. Assessment for the City and Guilds NVQ Diploma is competence-based, meaning you'll be assessed on your practical performance in a kitchen environment alongside written or portfolio evidence. Your assessor will observe you working and review evidence of your skills over the course of the programme.
What you will need to bring
The centre will provide most materials. Cheshire College Crewe Campus 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.
Commis chef: entry-level role supporting senior chefs in a brigade.
Sous chef: second-in-command, managing day-to-day kitchen operations.
Head chef: leads the kitchen team and oversees all food production.
Pastry chef: specialises in desserts, baking, and patisserie.
Catering supervisor: oversees food service in contract or institutional catering.
Private chef: cooks for individuals, families, or events on a freelance basis.
What you could study next
Level 4 Professional Cookery qualifications: deepen your expertise and move toward senior kitchen roles or head chef positions.
Higher National Certificate (HNC) in Hospitality Management: broadens your skills into the business and management side of hospitality.
Apprenticeship at Level 3 or above: combine work and study to build experience in a professional kitchen while earning.
