Free Level 3 Professional Cookery (Preparation and Cooking) Course in Exeter. Classes run at Exeter College. This full-time daytime course covers professional preparation and cooking techniques at an advanced level. You'll have an initial assessment to confirm the right starting point for you. At 522 hours, it's an intensive programme that builds the depth of skill employers expect in professional kitchens. The level 3 professional cookery (preparation and cooking) qualification is awarded by City and Guilds.
Who this course is for
For details about CG NVQ DIPLOMA IN PROFESSIONAL COOKERY - LEVEL 3 (PREPARATION AND COOKING), please see the College Website (Courses can be found under the 16-18 / Adults / University tabs or use the search box at the top of the screen or use the screen). Alternatively please call to speak to a college advisor.
Entry requirements
See website for futher details
What you will learn
You'll develop advanced knife skills and food preparation techniques used in professional kitchens.
You'll learn how to prepare, cook, and finish a wide range of dishes to professional standards.
You'll apply food safety and hygiene practices throughout every stage of preparation and cooking.
You'll understand how to manage mise en place and work efficiently under kitchen conditions.
You'll practise cooking methods including roasting, braising, poaching, grilling, and sauce work.
You'll develop skills in portion control, presentation, and plating to restaurant standard.
How you will learn
You'll learn through hands-on practical sessions in a professional kitchen environment, alongside classroom-based theory. Assessment is through observed practical tasks, written assignments, and a portfolio of evidence demonstrating your competence across the units. Your assessor will observe you working and record evidence of your skills throughout the course.
What you will need to bring
The centre will provide most materials. Exeter College 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 role in restaurants, hotels, or contract catering
Sous chef: second-in-command in a kitchen brigade
Kitchen supervisor: overseeing prep and service in catering operations
Private chef: cooking for individuals, families, or events
Catering manager: managing food production in large-scale settings
What you could study next
Level 4 Diploma in Professional Culinary Arts: moves into advanced culinary leadership and menu development.
Level 3 NVQ Diploma in Hospitality Supervision: broadens your skills into managing hospitality teams.
Food Safety in Catering (Level 3 Award): a standalone qualification valued by employers in regulated kitchen environments.
Higher Education in Culinary Arts: degree-level study for those aiming toward head chef or food business roles.
