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Level 3 Professional Cookery Course in Wakefield

Cost£3,024.00
Duration1 year
LevelLevel 3
DeliveryClassroom based
Start30 Sep 2027
Study modePart-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
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About this course

Level 3 Professional Cookery Course in Wakefield. Classes run at Wakefield College one day per week, so you can fit study around other commitments. You'll need a Level 2 qualification in Professional Cookery to join, though proven industry experience may be considered instead. A pre-entry interview is part of the process. The course covers food safety, knife skills, kitchen teamwork, and a range of cooking techniques across meat, fish, poultry, pastry, and desserts. You build a portfolio of evidence throughout the year.

Who this course is for

These employer approved qualifications provide quality employability skills for the hospitality sector. Specifically this qualification will you the knowledge, understanding and skills to work in a professional cooking environment producing complex dishes.

This qualification is ideal for someone wishing to further their career within the hospitality industry into a supervisor role or for someone within the industry wishing to develop existing skills by gaining a formal qualification potentially improving their employability.

Entry requirements

L2 Qualification in Professional Cookery

In certain circumstances proven industry may negate the need for a Level 2 qualification.

A pre-entry interview will be required and will assess your ability to manage the course.

What you will learn

  • You'll maintain a safe, hygienic, and secure working environment in a professional kitchen.
  • You'll apply food safety practices when storing, preparing, and cooking food.
  • You'll handle and clean knives correctly and safely.
  • You'll work effectively as part of a hospitality team.
  • You'll prepare, cook, and finish fish, meat, and poultry dishes.
  • You'll prepare, cook, and finish vegetables, bread, pastry, and dessert products.
  • You'll build a portfolio of evidence that demonstrates your practical skills and knowledge.

How you will learn

You'll split your time between a production kitchen, where you'll carry out practical cooking work, and classroom theory sessions and support workshops. Assessment is through a portfolio of evidence, which may include observed practical work, witness statements, written questions, oral questions, and written workbooks. Your assessor will guide you through what evidence you need to gather and how to demonstrate your skills.

What you will need to bring

The centre will provide most materials. Wakefield College 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 a restaurant or hotel kitchen
  • Sous chef: second-in-command in a professional kitchen
  • Kitchen supervisor: oversees daily kitchen operations and staff
  • Pastry chef: specialises in baked goods and desserts
  • Catering manager: manages food production for large-scale operations

What you could study next

  • Level 4 Award in Food Safety Management for Catering: moves into supervisory and management-level food safety responsibility.
  • Level 3 NVQ Diploma in Hospitality Supervision and Leadership: builds on cookery skills with team leadership and operational management.
  • Higher Education courses in Culinary Arts or Hospitality Management: degree-level study for those aiming at senior or specialist roles.
Apply on heartofyorkshire.ac.uk →
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