Free Level 3 Professional Cookery Course in Saint Helens. Classes run at St Helens College, part-time during the day. This City and Guilds professional cookery qualification covers advanced kitchen and larder skills at Level 3. The course runs for 432 hours, so you can build your skills at a manageable pace alongside other commitments. You'll develop the techniques and knowledge that professional kitchens expect at a senior level. Check the college website for current entry requirements before you apply.
Who this course is for
This Course is for people who want to study Diploma in Advanced Professional Cookery (Kitchen and Larder)
Entry requirements
Please check www.sthelens.ac.uk/courses
What you will learn
You'll develop advanced preparation and cooking techniques for kitchen and larder work.
You'll learn how to plan and produce complex dishes to professional standards.
You'll practise larder skills including charcuterie, curing, and cold preparation.
You'll understand kitchen management, including workflow and resource planning.
You'll apply food safety and hygiene practices at a senior level.
You'll refine your ability to adapt recipes and menus for different service contexts.
How you will learn
Learning takes place in a classroom and professional kitchen environment at St Helens College. You'll be assessed through a combination of practical tasks and written work. Assessment is tied to the City and Guilds Diploma standard, covering both your technical skills and your underpinning knowledge. The part-time daytime schedule spreads the 432 hours across the course, giving you time to practise and consolidate each area before moving on.
What you will need to bring
The centre will provide most materials. St Helens 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.
Sous chef: second-in-command, supports the head chef daily.
Head chef: leads the kitchen team and oversees all food production.
Larder chef: specialises in cold preparation, curing, and larder work.
Private chef: cooks for individuals, families, or private events.
Catering supervisor: manages food production in contract catering settings.
What you could study next
Level 4 Professional Cookery qualifications: deepen your management and culinary knowledge for senior kitchen roles.
NVQ Level 3 in Hospitality Supervision and Leadership: useful if you want to move into kitchen or front-of-house management.
Food Safety qualifications at Level 3 or 4 (such as those from Highfield or CIEH): strengthen your credentials for supervisory and management roles in catering.
