Free Level 3 Professional Cookery Course in Eastleigh. Classes run full-time at Eastleigh College, five days a week during the day. The course runs for 35 weeks. You'll build on Level 2 skills and develop advanced techniques across kitchen and larder work. Entry requires a Level 2 Professional Catering qualification at merit or distinction, plus GCSE English and maths at grades 4 to 9. An interview with subject specialist staff is also part of the application. This course is designed for learners aged 16 to 18 years old, or up to 24 with an EHCP.
Who this course is for
Full time learners who are 16-18 years old
Entry requirements
Relevant Level 2 qualification and positive progress towards GCSE English and maths. This full-time course is designed for young people aged 16-18 (or up to 24 if supported with an EHCP).
What you will learn
You'll develop advanced kitchen preparation and cooking techniques.
You'll learn larder work, including charcuterie, curing, and cold preparation.
You'll plan and produce dishes to professional kitchen standards.
You'll understand food safety and hygiene at a supervisory level.
You'll practise menu planning and portion control for commercial kitchens.
You'll develop skills in presenting and finishing dishes to a high standard.
How you will learn
Learning takes place in a professional kitchen environment at Eastleigh College. You'll be assessed through practical tasks, written assignments, and observation of your work in the kitchen. Assessment is ongoing throughout the course and covers both technical skills and underpinning knowledge. You'll also attend an interview before the course starts, and your previous attendance and attainment records will be reviewed as part of the application process.
What you will need to bring
The centre will provide most materials. Eastleigh College 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.
Commis chef. Entry-level role in restaurants and hotels.
Larder chef. Specialist in cold preparation and charcuterie.
Sous chef. Second-in-command in a kitchen brigade.
