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Level 3 Professional Cookery Course in Saint Austell – Cornwall College St Austell – Daytime

Cost£3,345.00
Duration1 year
LevelLevel 3
DeliveryClassroom based
StartFlexible
Study modeFull-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
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About this course

Level 3 Professional Cookery Course in Saint Austell. Classes run at Cornwall College St Austell, full-time during the day.

You'll need Level 2 cookery skills to join. The course covers complex meat and fish cookery, sauces, pastry, and desserts. You'll also study nutrition and kitchen management to support progression into supervisory roles. It typically takes one year to complete.

You'll finish with a City and Guilds NVQ Diploma in Professional Cookery at Level 3.

Who this course is for

Ready to step up after Level 2? You will develop the skills to cook complex dishes across meat fish sauces pastry and desserts while learning how to supervise and manage kitchen operations. Training takes place in industry-standard kitchens with external work experience to build your CV and confidence.

Entry requirements

Entry requirements for external applicants and school leavers

  • Four or more GCSEs at Grade 4 or above including English and/or Maths, or successful completion of a relevant Level 2 qualification AND a grade 4 or above in English and/or Maths.
  • Functional Skills Level 2 in English and/or Maths will be considered as alternatives to GCSE, but a GCSE resit may be required depending on grade.

What you will learn

  • You'll prepare and cook complex meat and fish dishes to a professional standard.
  • You'll make sauces, pastry, and desserts using advanced techniques.
  • You'll apply food safety and hygiene practices in a professional kitchen.
  • You'll manage quality and consistency across kitchen output.
  • You'll develop knowledge of nutrition relevant to menu planning.
  • You'll build understanding of kitchen management and supervisory responsibilities.

How you will learn

You'll learn through practical kitchen sessions and classroom study. Assessment is competence-based, so you'll be observed carrying out real cookery tasks in a professional kitchen environment. You may also complete written assignments covering nutrition, kitchen management, and food safety. Cornwall College St Austell will confirm the full assessment schedule when you enrol.

What you will need to bring

The centre will provide most materials. Cornwall College St Austell 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 kitchen operations.
  • Pastry Chef, specialises in desserts, pastry, and baked goods.
  • Chef, prepares and cooks dishes across a range of kitchen settings.
  • Kitchen Supervisor, manages a team and maintains quality standards.

What you could study next

  • Level 4 Diploma in Professional Culinary Arts, for those moving into senior chef or kitchen management roles.
  • Apprenticeship as a Senior Chef Production Cooking, combining work-based learning with formal study.
  • Hospitality Management qualifications at Level 4 or above, if you want to move into front-of-house or operational management.
Apply on cornwall.ac.uk →
Apply now →

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