Level 3 Professional Cookery Course in Blackpool. Classes run full-time at Bispham Campus, with daytime attendance over one year. If you're 18 or under, no course fees apply. If you're 19 or over, a repayable loan may be available to cover fees. You'll develop advanced preparation and cooking techniques, including sous-vide, induction cooking, Paco jet, and thermomix systems. The course covers specialist ingredients used in fine dining kitchens. Entry requires a Level 2 qualification in a related subject, plus a discussion with a tutor.
Who this course is for
On this professional cookery course you will build and enhance your skills in advanced preparation and cooking methods. You will be working in our well equipped kitchens containing state of the art equipment. This includes sous-vide, modern induction, Paco jet and thermomix systems. You will also develop skills in the use of specialist ingredients used in high end fine dining establishments.
Entry requirements
Successful completion of Level 2 qualification in related subject (Students can re-sit English and maths GCSE alongside the course) PlusA successful discussion with a tutorThe ability to study independentlyA genuine interest in the subjectGood communication skillsHardworking approach towards the industry
What you will learn
You'll practise advanced preparation and cooking methods used in professional kitchens.
You'll use specialist equipment including sous-vide, modern induction, Paco jet, and thermomix systems.
You'll work with specialist ingredients found in high-end fine dining establishments.
You'll develop skills in menu planning and dish presentation to professional standards.
You'll build knowledge of food safety and hygiene practices at Level 3.
You'll strengthen your ability to work independently in a kitchen environment.
How you will learn
You'll learn through hands-on practical sessions in fully equipped professional kitchens at Bispham Campus. Assessment for the City and Guilds NVQ Diploma combines practical observation, written assignments, and a portfolio of evidence built up throughout the year. Your tutor will observe you working in the kitchen and assess your skills against the NVQ standards.
What you will need to bring
The centre will provide most materials. Bispham Campus 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 restaurants and hotels, how to become a chef starts here.
Sous chef. Second in command in a kitchen brigade.
Private chef. Cooks for individual clients or households.
Catering supervisor. Oversees food production in large catering operations.
Kitchen manager. Manages kitchen staff, costs, and menus.
What you could study next
Level 4 Diploma in Professional Culinary Arts. Moves into advanced culinary techniques and kitchen management, suited to chefs aiming for senior roles.
Level 3 Award in Food Safety in Catering. Strengthens food safety knowledge valued by employers in high-end kitchens.
Higher National Certificate (HNC) in Hospitality Management. Broadens into hospitality operations and business, useful for those moving toward management.
