Free Level 3 Professional Cookery Course in Hitchin. Classes run at Hitchin Centre, full-time during the day, over one year. You'll build on existing kitchen skills across food preparation, cooking techniques, menu planning, and food safety. Entry requires a Level 2 Diploma in Professional Cookery or equivalent industry experience. The City and Guilds NVQ Diploma in Professional Cookery is the qualification employers in the hospitality sector look for when hiring at chef level.
Who this course is for
Your course will be a mix of practical salon, classroom and workplace sessions with employers such as WELLA. Areas of study include shampooing and conditioning, colour removal, neutralising, customer service, health and safety, customer service and styling and blow drying.You will learn the skills you need for the workplace including communication, numeracy, organisation and relationship-building.
Entry requirements
A level 2 diploma in professional cookery or equivalent industry skills and experience.
What you will learn
You'll develop advanced food preparation and cooking techniques across a range of cuisines.
You'll plan and cost menus to professional kitchen standards.
You'll apply food safety and hygiene legislation in a working kitchen environment.
You'll manage kitchen workflow, including mise en place and service organisation.
You'll demonstrate consistent quality and presentation in finished dishes.
You'll understand hospitality legislation and its impact on kitchen operations.
How you will learn
Training is classroom based, combining practical kitchen sessions with taught theory. You'll be assessed through observed practical tasks, written assignments, and on-demand tests. Assessment covers both your technical cooking skills and your knowledge of food safety, legislation, and kitchen management.
What you will need to bring
The centre will provide most materials. Hitchin Centre 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 sets the menu
