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Free Level 3 Professional Cookery Course in Manchester

CostFREE
Duration12 months
LevelLevel 3
DeliveryClassroom based
Start6 Sep 2027
Study modeFull-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
Apply now →

About this course

Free Level 3 Professional Cookery Course in Manchester. Classes run at Harpurhey Campus, full-time during the day.

You'll need a Level 2 qualification in catering and hospitality, plus four or five GCSEs at Grade 4 or above. Experience in a professional kitchen is also required. The course covers food preparation, cooking techniques, and the skills to supervise a professional kitchen. You'll work with meat, poultry, fish, shellfish, pasta, pastry, sauces, soups, and desserts. It typically takes 12 months to complete.

You'll finish with a City and Guilds NVQ Diploma in Professional Cookery at Level 3.

Who this course is for

This course combines practical skills in food preparation and cookery with learning the skills to supervise and manage a professional kitchen. It is ideal for people aiming to be employed in restaurants, cafes and professional kitchens. This course suits people with plenty of experience in a professional kitchen who have already geted a Level 2 qualification. You might be currently employed as a chef, or studying to be a chef in college. It's useful if you are aiming for roles with more responsibility, chef roles that require a higher degree of specialist skill or if you see yourself moving into management in the future. You'll need good practical, teamwork and communication skills, a knowledge of food production methods and the ability to work under pressure.

Entry requirements

A Level 2 qualification in catering and hospitality. 4 or 5 GCSEs at Grade 4 (C) or above. Have previously had or currently be working in an appropriate catering setting. An interview and an assessment.

What you will learn

  • You'll prepare and cook meat, poultry, fish, and shellfish to professional standards.
  • You'll make pasta, fermented dough products, and paste-based dishes.
  • You'll produce hot and cold desserts, chocolate work, soups, and sauces.
  • You'll apply food safety practices when preparing and storing food.
  • You'll maintain a safe and hygienic kitchen environment.
  • You'll develop the skills to work effectively as part of a kitchen team.
  • You'll learn how to supervise and manage a professional kitchen.

How you will learn

You'll learn through practical kitchen sessions and classroom-based theory. Assessment includes practical assessments and theory test papers. Work experience in a professional kitchen is a required part of the course, and you'll be supported in finding a suitable placement.

What you will need to bring

Harpurhey Campus will confirm what you need before you start.

Where next

Jobs you could do

  • Chef de Partie, runs a specific section of a professional kitchen.
  • Commis Chef, supports senior chefs across kitchen sections.
  • Sous Chef, assists the head chef and supervises the kitchen team.
  • Pastry Chef, specialises in desserts, pastry, and chocolate work.
  • Kitchen Supervisor, oversees day-to-day kitchen operations.
  • Head Chef, leads a kitchen team, though this typically needs further experience.

What you could study next

  • Level 3 Diploma in Patisserie and Confectionery, for those specialising in pastry and dessert work.
  • Level 3 Diploma in Food and Beverage Supervision, broadens skills into front-of-house management.
  • Level 4 Diploma in Culinary Arts, the next step for chefs aiming for senior or management roles.
  • Level 3 Diploma in Hospitality, Travel and Tourism, for those moving into broader hospitality management.
Apply on tmc.ac.uk →
Apply now →

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