Level 3 Professional Cookery Course in Ashton-under-Lyne. Classes run at Tameside One, full-time during the day, over one year. Entry to this course requires a Level 2 Technical Certificate in Professional Cookery or equivalent. Industry experience in a kitchen with a suitable menu range is also helpful. You'll work through advanced and complex cookery sessions, covering both practical and theoretical elements. Visits to local and international restaurants and catering establishments are part of the programme, alongside live culinary demonstrations and national competition opportunities. Practical assessments take place in the workplace and at college.
Who this course is for
Advanced and complex cookery sessions both practical and theoretical.
Visits to International and local Restaurants and Catering establishments.
Opportunities for learners to be involved in internal and national culinary competitions.
Taking part in in-depth live demonstrations including regular updates in culinary trends.
Practical assessments in workplace and at college.
Entry requirements
Level 2 Technical Certificate in Professional Cookery or equivalent, Industry experience and employment in establishments with suitable menu range would be helpful for this course.
What you will learn
You'll develop advanced practical cookery skills across complex dishes and techniques.
You'll study the theory behind professional kitchen practice and culinary standards.
You'll visit local and international restaurants and catering establishments to broaden your industry knowledge.
You'll take part in live culinary demonstrations, including updates on current food trends.
You'll have the opportunity to enter internal and national culinary competitions.
You'll complete practical assessments both in the workplace and at college.
How you will learn
Learning combines practical cookery sessions in a professional kitchen environment with classroom-based theory. You'll be assessed through practical assessments carried out in the workplace and at college. The programme also includes visits to restaurants and catering establishments, and live demonstrations from industry professionals.
What you will need to bring
The centre will provide most materials. Tameside One will confirm anything else you need before you start.
Where next
Jobs you could do
Chef de Partie: runs a section of a professional kitchen
Sous Chef: supports the head chef across all kitchen operations
Head Chef: leads the kitchen team and plans menus
Pastry Chef: specialises in desserts, bread, and patisserie
Private Chef: cooks for individuals, families, or corporate clients
Catering Manager: oversees food production and service in large venues
What you could study next
Level 4 Certificate in Culinary Arts Management: moves into kitchen leadership and menu development at a higher level.
Level 5 Diploma in Hospitality Management: broadens into the business side of running food and hospitality operations.
Apprenticeship as a Senior Chef: combines paid work with structured training in a professional kitchen environment.
