Level 3 Professional Cookery Course in Chesterfield
CostFree for 16 to 18 year olds
Duration1 year
LevelLevel 3
DeliveryClassroom based
Start14 Sep 2026
Study modeFull-time
AttendanceDaytime
Awarding body
Free for 16 to 18 year olds. Chesterfield College lists a fee of £3,345 for adults. Advanced Learner Loan available. Contact Chesterfield College for more info.
Level 3 Professional Cookery Course in Chesterfield. Classes run at Chesterfield College, full-time during the day, over one year. To join, you'll need a Level 2 qualification in Professional Cookery or Hospitality Services and a pass in the final cook-off. Alternatively, at least one year of relevant industry experience may be considered. The course builds advanced kitchen skills across a range of professional cookery disciplines.
Who this course is for
16-18 Year Old Learners
Entry requirements
You will need to have successfully completed a Level 2 qualification in Professional Cookery or Hospitality Services and pass the final cook off. Alternatively you may be considered for the course if you hold at least one year's work experience in the industry. You can also side step from another hospitality or professional cookery course.
What you will learn
You'll develop advanced cooking techniques across a range of professional kitchen contexts.
You'll plan and prepare menus suited to different service styles and customer needs.
You'll manage food production to professional standards, including portion control and presentation.
You'll apply food safety and hygiene practices at a supervisory level.
You'll work with a wide variety of ingredients, including meat, fish, pastry, and vegetables.
You'll understand kitchen organisation, workflow, and team coordination during service.
How you will learn
You'll learn through practical kitchen sessions and classroom-based study at Chesterfield College. Assessment includes practical observations, a final cook-off, and written tasks. Your skills will be assessed against the City and Guilds NVQ standards throughout the course, with evidence gathered into a portfolio.
What you will need to bring
The centre will provide most materials. Chesterfield 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: supports the head chef and oversees daily kitchen operations.
Commis chef: entry-level role in a professional kitchen, building speed and technique.
Kitchen supervisor: manages a small team and ensures consistent food quality.
Pastry chef: specialises in desserts, bread, and patisserie production.
Catering manager: oversees food production and service across a catering operation.
What you could study next
Level 4 Award in Food Safety Management: moves you toward supervisory and management roles in catering.
Level 3 Award in Education and Training: if you want to teach professional cookery in a college or training setting.
Higher National Certificate (HNC) in Hospitality Management: broadens your skills into the business side of hospitality, useful for senior kitchen or operations roles.
