Free Level 3 Professional Cookery Course in Richmond upon Thames. Classes run at Richmond College, full-time during the day. The course builds advanced culinary techniques and supervisory skills, preparing you for leadership roles in a professional kitchen. You'll work on complex dishes and develop the range expected of a senior kitchen professional. The course runs for 34 weeks. This is a City and Guilds level 3 professional cookery qualification, so employers recognise exactly what you've achieved.
Who this course is for
Our Level 3 Professional Cookery is designed for those who are eager to enhance their culinary expertise and build upon their skills obtained from the Level 2 program. This course will help you develop a wide range of advanced cooking techniques and supervisory skills, preparing you for leadership roles in a professional kitchen. By expanding your culinary repertoire and ability to perfect more complex dishes, the course will allow you to demonstrate a wider range of skills and create intrica
What you will learn
You'll develop advanced cooking techniques across a wide range of dishes.
You'll learn how to plan and produce complex menus.
You'll practise supervisory skills for managing kitchen teams.
You'll apply food safety and hygiene standards at a professional level.
You'll refine your ability to work efficiently under pressure in a kitchen environment.
You'll demonstrate consistent quality and presentation in your cooking.
How you will learn
You'll learn through practical kitchen sessions and classroom-based study at Richmond College. Assessment for the NVQ Diploma is ongoing and competence-based. You'll be observed carrying out cooking tasks in a professional kitchen setting, and your work will be assessed against set standards throughout the course. There are no written exams in the traditional sense; your skills and knowledge are assessed as you demonstrate them.
What you will need to bring
The centre will provide most materials. Richmond College 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
