Level 3 Advanced Professional Cookery (Kitchen and Larder)

You will need Level 2 Culinary Skills qualification or equivalent catering qualification.

In this course, you will be evaluated by assignments and observations.
Practical elements will include mastering a diverse range of skills in food preparation. These skills encompass the art of creating advanced vegetable and vegetarian dishes, elevating meat dishes to a new level, perfecting poultry and game dishes, and creating exquisite shellfish dishes.

Theory units include exploring gastronomy within a chosen region, food safety and health and safety.

You will have experienced professional chefs with industry links guiding you towards a placement for one day a week. Our placements are diverse, cater to your industry ambitions, and often have paid opportunities depending on the employer.

We currently have links with restaurants such as Cafe 21 and various establishments in and around the City of Sunderland.

4 days per week + 1 day work placement

City and Guilds

The Level 3 professional cookery course is ideal if you are a chef working in the industry or if you already have a Level 2 qualification.

In this programme, you will develop a strong foundation in professional cookery, gaining expertise in preparing and cooking meat, fish, and poultry using various techniques. You'll also refine your skills in creating accompaniments, sauces, garnishes, and a variety of pastry products for both the college deli and within the City Bistro Restaurant. These are all essential skills highly valued in the industry.

By focusing on practical excellence, diverse culinary knowledge, and international culinary requirements, our course will empower you to become a well-rounded and in-demand chef, ready to make your mark in the culinary world.

City and Guilds