Free Level 3 Professional Cookery Course in Ipswich. Classes run at Suffolk New College, full-time during the day. To enrol, you'll need five GCSEs at Grade 4 or above including maths and/or English, or a Level 2 qualification with maths and/or English at Grade 4 or above. Over one year, you'll prepare and cook complex fish, meat, poultry, and patisserie dishes in a working kitchen that serves customers in a 100-seat restaurant. You'll also have the chance to compete in regional and national competitions. This level 3 professional cookery qualification is a strong foundation for a career as a chef.
Who this course is for
You will prepare, cook and serve advanced dishes in a real industry kitchen that serves customers exciting food in our 100-seat restaurant. You will prepare and cook complex fish, meat, poultry and patisserie dishes. Get the chance to work with top chefs and style your food for functions and events! Compete in Regional and National competitions to develop skills.
Entry requirements
Five GCSEs at Grade 4 or above including maths and/or English, or a Level 2 qualification plus maths and/or English at Grade 4 or above.
What you will learn
You'll prepare and cook complex fish, meat, and poultry dishes to an advanced level.
You'll develop patisserie skills, including preparing and finishing intricate desserts and pastries.
You'll work in a live kitchen environment serving real customers in a 100-seat restaurant.
You'll style and present food for functions and events.
You'll develop skills by competing in regional and national cookery competitions.
You'll work alongside experienced chefs and learn professional kitchen standards.
How you will learn
You'll learn through hands-on practical sessions in a professional kitchen at Suffolk New College, preparing and serving dishes to paying customers. Assessment is practical and ongoing, based on your performance in the kitchen. You'll be assessed on your ability to prepare, cook, and present complex dishes to industry standards. Written and theoretical elements support your practical work throughout the course.
What you will need to bring
The centre will provide most materials. Suffolk New College 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 in restaurants, hotels, and catering.
Pastry chef: specialises in desserts, patisserie, and baked goods.
Sous chef: second-in-command in a professional kitchen.
Banqueting chef: prepares food for large events and functions.
Private chef: cooks for individuals, families, or corporate clients.
What you could study next
Level 4 Diploma in Professional Culinary Arts (City and Guilds): takes your skills to management level, covering menu planning, kitchen management, and advanced techniques.
NVQ Level 3 in Professional Cookery: a work-based route that can support progression toward senior kitchen roles.
Foundation Degree in Culinary Arts: a higher education option for those looking to move into culinary management or food business.
