Free Level 3 Professional Cookery (Preparation and Cooking) Course in Exeter. Classes run at Exeter College on a part-time daytime basis, so you can fit study around other commitments. This professional cookery (preparation and cooking) qualification covers advanced preparation and cooking techniques across a range of kitchen environments. The course runs to 210 hours in total. It's designed to take your cookery skills to a professional level and open doors to chef roles in commercial kitchens.
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 food preparation techniques across a range of ingredients and dishes.
You'll learn how to cook using professional methods including sauce-making, roasting, braising, and finishing dishes to a high standard.
You'll apply food safety and hygiene practices in a professional kitchen setting.
You'll plan and organise your work to meet kitchen service demands.
You'll handle, store, and prepare a variety of proteins, vegetables, and pastry products.
You'll demonstrate consistency and quality in producing dishes to professional standards.
How you will learn
You'll learn through practical, hands-on sessions in a professional kitchen environment alongside classroom-based study. Assessment for the NVQ Diploma is competence-based. You'll be observed carrying out practical tasks in the kitchen, and your performance will be assessed against set standards. You may also complete written assignments or answer questions to demonstrate your knowledge alongside the practical work.
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: runs a section in a professional kitchen.
Commis chef: entry-level role in hotels, restaurants, and catering.
Sous chef: second-in-command in a kitchen brigade.
Private chef: cooks for individuals, families, or corporate clients.
Catering supervisor: oversees food production in large-scale catering.
Kitchen team leader: manages a small kitchen team day to day.
What you could study next
Level 4 Diploma in Professional Culinary Arts: moves into advanced culinary techniques and kitchen management.
Level 3 NVQ Diploma in Hospitality Supervision and Leadership: useful if you want to move into a supervisory or management role in hospitality.
Food Safety in Catering qualifications (Level 3 or 4): strengthen your credentials for senior kitchen roles where food safety oversight is part of the job.
