Level 3 Professional Cookery Course at Bispham Campus
CostFree for 16 to 18 year olds
Duration1 year
LevelLevel 3
DeliveryClassroom based
Start6 Sep 2027
Study modeFull-time
AttendanceDaytime
Awarding body
Free for 16 to 18 year olds. Blackpool and The Fylde College lists a fee of £3,345 for adults. Advanced Learner Loan available. Contact Blackpool and The Fylde College for more info.
Level 3 Professional Cookery Course in Blackpool. Classes run at Bispham Campus, full-time during the day. You'll need a Level 2 qualification in a related subject to join, and you'll have an interview with a tutor before starting. Over one year, you'll develop advanced preparation and cooking techniques using professional kitchen equipment, including sous-vide, induction, Paco Jet, and Thermomix systems. The course also covers specialist ingredients used in fine dining. City and Guilds NVQ Diploma in Professional Cookery at Level 3 with certificate.
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 interview with a tutorThe ability to study independentlyA genuine interest in the subjectGood communication skillsHardworking approach towards the industry
What you will learn
You'll develop advanced food preparation and cooking techniques used in professional kitchens.
You'll work with sous-vide, modern induction, Paco Jet, and Thermomix equipment.
You'll use specialist ingredients associated with high-end fine dining.
You'll apply precision cooking methods to produce dishes to a professional standard.
You'll build skills in kitchen workflow and the independent management of complex cooking tasks.
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 is competence-based, meaning you'll be observed and assessed on your practical performance in the kitchen. You may also complete written tasks or assignments to demonstrate your knowledge alongside the practical work.
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
Sous Chef: second-in-command in a kitchen brigade
Head Chef: leads the kitchen team and plans menus
Private Chef: cooks for individuals or households
Catering Supervisor: oversees food production in large catering operations
What you could study next
Level 4 Award in Food Safety Management: moves you into supervisory and management roles in catering.
Level 3 Diploma in Culinary Arts Management: broadens into the business and management side of running a kitchen.
Apprenticeship (Chef de Partie or Senior Production Chef): earn while you develop your skills further in a working kitchen environment.
