Free Level 3 Professional Cookery Course in Chichester. Classes run at Chichester College, full-time during the day. This course builds on existing kitchen experience, taking your cookery skills to a higher level over one year. You'll work on complex dishes across fish, meat, poultry and vegetables, and develop advanced sauce and dressing techniques. Entry requires GCSEs at grade 4 or above in maths and English, a Level 2 Diploma in Professional Cooking, and you must be working in a kitchen environment.
Who this course is for
This course is designed for you if you are a more experienced chef looking to further improve your skills and knowledge.
You will be covering the following units to help with this:
Develop productive working relationships with colleagues.
Maintain the health, hygiene, safety and security of the working environment.
Maintain food when storing, preparing and cooking food.
Prepare cook and finish complex fish, meat, poultry and vegetable dishes.
Prepare cook and finish complex hot, cold sauces and dressings.
Prepare cook and finish complex soups.
Prepare cook and finish complex cold desserts.
Entry requirements
You will also need GCSEs at grade 4 or above including maths and English and you will have already gained a Level 2 Diploma in Professional Cooking. An interview and trade test for external candidates will be carried out. You must be working in the kitchen environment gaining industry knowledge.
What you will learn
You'll prepare, cook and finish complex fish, meat and poultry dishes.
You'll develop and refine advanced sauce and dressing techniques.
You'll prepare and cook complex vegetable dishes to a professional standard.
You'll apply food safety and hygiene practices when storing, preparing and cooking food.
You'll maintain health, safety and security standards in a working kitchen environment.
You'll develop productive working relationships with kitchen colleagues.
How you will learn
You'll learn through classroom-based sessions and practical kitchen work at Chichester College. Assessment includes a trade test for external candidates and ongoing practical assessment in the kitchen environment. You must be working in a kitchen role alongside your studies, as industry experience forms part of the qualification.
What you will need to bring
The centre will provide most materials. Chichester College will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de Partie. Run a section in a professional kitchen.
Sous Chef. Support the head chef and lead kitchen teams.
Head Chef. Oversee menus, kitchen operations and staff.
Pastry Chef. Specialise in desserts and baked goods.
Private Chef. Cook for private households or events.
Catering Manager. Manage food service operations in large venues.
What you could study next
Level 4 Diploma in Professional Culinary Arts. Develops advanced culinary and management skills for senior kitchen roles.
Level 3 Award in Food Safety in Catering. Strengthens your food safety knowledge, valued by employers in catering and hospitality.
Level 5 Diploma in Hospitality Management. Moves into operational management if you want to lead a hospitality business.
