Free Level 3 Professional Cookery Course in Greenwich. Classes run at London South East Colleges Greenwich, full-time during the day. You'll need 4 GCSEs at grade 4 or above (including English and Maths), or a Level 2 qualification at Merit or Distinction in a related subject, to enrol. The course runs for 35 weeks and covers advanced kitchen and larder techniques at professional level. It's a strong route into chef roles in restaurants, hotels, and catering operations. City and Guilds Diploma in Advanced Professional Cookery (Kitchen and Larder) with certificate.
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 prepare and present complex dishes to professional kitchen standards.
You'll plan and cost menus for commercial catering environments.
You'll apply food safety and hygiene practices at a supervisory level.
You'll work with a wide range of ingredients, including specialist and seasonal produce.
You'll manage time and workflow in a professional kitchen setting.
You'll understand nutritional principles and how they apply to menu design.
How you will learn
You'll learn through practical kitchen sessions and classroom-based study at London South East Colleges Greenwich. Assessment includes practical observations, where you demonstrate cooking skills to your assessor, alongside written assignments and knowledge tests. You'll be assessed on both your technical ability in the kitchen and your understanding of professional cookery principles.
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: runs a specific section in a professional kitchen
Commis chef: entry-level role in hotels, restaurants, and catering
Larder chef: specialist preparation and cold kitchen work
Sous chef: second-in-command in a kitchen brigade
Private chef: cooking for individuals, families, or events
Catering supervisor: overseeing food production in large-scale operations
What you could study next
Level 4 Professional Cookery qualifications: deepen your expertise and move toward head chef or kitchen management roles.
NVQ Level 3 in Professional Cookery: a work-based route that complements this qualification if you move into employment.
Food Safety in Catering (Level 3 Award): a focused compliance qualification valued by employers in regulated catering environments.
