Free Level 3 Professional Cookery Course in Peterlee. Classes run at East Durham College Peterlee Campus, full-time during the day. This course builds on existing cookery skills, taking you into more advanced techniques and complex processes across a broad range of cooking methods. You'll have an initial assessment to confirm Level 3 is the right starting point for you. The course runs for 36 weeks. A Level 2 qualification is preferred, but relevant hospitality experience is also considered.
Who this course is for
This professional cookery part-time course covers a more advanced level of skills enabling you to acquire a broad range of complex cookery skills and processes.
Entry requirements
A Level 2 qualification is preferred; but not essential if you already have some experience of working in hospitality and have the desire to progress in your career.
What you will learn
You'll develop advanced knife skills and precision preparation techniques.
You'll prepare and cook complex dishes using a range of professional methods.
You'll manage multiple components of a dish to consistent professional standards.
You'll work with stocks, sauces, and classical and contemporary culinary techniques.
You'll apply food safety and hygiene practices at a professional kitchen level.
You'll plan and organise your work within a commercial kitchen environment.
How you will learn
You'll learn through practical sessions in a professional kitchen environment, supported by classroom-based instruction. Assessment is through observed practical performance, written assignments, and a portfolio of evidence demonstrating your skills and knowledge across the units. Your assessor will observe you working and review your portfolio throughout the course.
What you will need to bring
The centre will provide most materials. East Durham College Peterlee Campus will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de partie: runs a section in a professional kitchen
Sous chef: second-in-command, supports the head chef
Head chef: leads the kitchen team and menu planning
Commis chef: entry-level role in a professional kitchen
Pastry chef: specialises in desserts and baked goods
Catering supervisor: oversees food production in large-scale settings
Private chef: cooks for individuals, families, or events
What you could study next
Level 4 Professional Cookery qualifications: move into senior kitchen management and advanced culinary techniques.
Level 3 or 4 Hospitality Management qualifications: broaden into operations, staffing, and running a food business.
Apprenticeships at chef de partie or sous chef level: combine work and structured training to build on your NVQ Diploma.
