Free Level 3 Professional Cookery Course in Greenwich. Classes run at London South East Colleges Greenwich, full-time during the day. The course runs for 35 weeks and covers advanced kitchen and larder techniques at a professional level. Entry requires 4 GCSEs at grade 4 or above, including English and Maths, or a Level 2 qualification at Merit or Distinction in a related subject. These professional cookery classes develop the technical skills and knowledge that kitchens expect at chef level.
Who this course is for
Further information is available on our website
Entry requirements
4 GCSEs at grade 9 - 4/A* - C, including English and Maths, or a Level 2 qualification (Merit or Distinction) in a related subject. Note: for skills-based qualifications you might need the skills at Level 2 in order to enrol onto the Level 3.
What you will learn
You'll develop advanced knife skills and larder preparation techniques.
You'll learn to plan and produce complex dishes to professional kitchen standards.
You'll practise meat, fish, and poultry preparation at an advanced level.
You'll study food safety and hygiene practices required in professional kitchens.
You'll learn to manage mise en place and kitchen workflow under pressure.
You'll explore classical and contemporary cooking methods used in professional environments.
You'll develop an understanding of menu planning and dish costing.
How you will learn
You'll learn through practical kitchen sessions and classroom-based theory. Assessment combines practical observations, where you demonstrate dishes and techniques to your assessor, with written assignments and knowledge tests. Your progress is assessed against the City and Guilds standard throughout the course, not just at the end.
What you will need to bring
The centre will provide most materials. London South East Colleges Greenwich will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de Partie: section chef in a professional kitchen
Commis Chef: junior kitchen role, how to become a chef from entry level
Kitchen Supervisor: overseeing a small kitchen team
Larder Chef: specialist cold preparation and charcuterie work
Sous Chef: second-in-command in a restaurant kitchen
Catering Manager: managing food production in large-scale catering
Private Chef: cooking for private households or events
What you could study next
Level 4 Diploma in Professional Culinary Arts: deepen your technical and management skills for senior kitchen roles.
NVQ Level 3 in Professional Cookery: a work-based route that builds on your skills in a live kitchen environment.
Foundation Degree in Culinary Arts: a higher education route for those aiming toward head chef or food business roles.
