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These results are a suggestion of courses you may want to explore but are by no means a definitive list and individual entry requirements do apply.

Professional Cookery Diploma Level 3

Practical Vs Theory


Course overview

Gain real-life experience in professional cookery with practical training in food production, kitchen services ad professional cookery. The course is designed to further your skills and career as a chef by building upon your existing knowledge and developing advanced techniques in a range of kitchen and pastry skills, including supervising a team in a professional kitchen.


What Does The Programme Include

You will gain practical training in our industry standard kitchens to develop new skills and enhance your existing skills. Though a process of practical demonstrations, group workshops and one-to-one training, you will be taught the skills needed to be assessed as competent in a wide range of preparation and cooking techniques, food service and customer care. All practical learning is re-enforced by studying the theory of catering in the classroom.

Entry Requirements

You will require the Food Production and Cooking Diploma Level 2 or equivalent. You will also be required to gain evidence for this qualification through work experience.

Worried about your grades?

Whatever your results, we want to assure you that extenuating circumstances will be considered should you not have the grades indicated above. 

We will review each application on a case-by-case basis to ensure you get a place on the course most suitable for you.

One of the ways we do this is through a very effective 6 weeks to success programme’ that operates from the first day you start your course. This includes support such as (but not limited to):

  • Allowing you to change courses if you change your mind in the first 6 weeks
  • Moving you between course levels if you are finding your current level too easy /​too hard
  • Incorporating English and maths GCSE resits in to your timetable if you don’t meet the grades you need
  • One-to-one reviews with your academic tutor to ensure you are progressing and achieving well

Our course enquiries and admissions team are available remotely throughout this unprecedented period. They can be contacted at enquiries@​stamford.​ac.​uk should you have any further questions.

How The Course Will Be Assessed

You will be assessed through practical and on-going observations and assessments including the completion of multiple choice papers. There are no formal practical or theoretical examinations for this programme.

Additional Information

You will require a uniform, equipment, reference books, and the ability to participate in educational visits to support your learning, more information will be provided prior to your enrolment. Health, safety and hygene standards will also need to be met and work experience will assist your progression and possible employment.

Potential Future Career

On successful completion of this course, you can progress on to Senior Chef or Hospitality Supervisor Apprenticeships, or employment in a professional kitchen in job roles such as:

  • Kitchen Assistant
  • Front- of-House Supervisor
  • Commis Chef
  • Sous Chef
  • Chef de Partie

Course Content

Some of the units you will study are as follows:

  • 203 Maintain food safety when storing, preparing and cooking food
  • 296 Produce healthier dishes
  • 302 Develop productive working relationships with colleagues
  • 305 Maintain the health, hygiene, safety and security of the working environment
  • 309 Contribute to the development of recipes and menus
  • 332 Prepare fish for complex dishes
  • 335 Prepare poultry for complex dishes
  • 339 Cook and finish complex meat dishes
  • 342 Cook and finish complex vegetable dishes
  • 354 Prepare cook and finish complex hot desserts
  • 355 Prepare cook and finish complex cold desserts


Infographic_Catering Hosp1 Infographic_Catering Hosp2 Infographic_Catering Hosp3



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