With this course, you’ll have the option to choose from the following units: Developing productive working relationships with colleagues Maintaining the health, hygiene, safety and security of the working environment Maintaining food safety when storing, preparing and cooking food Preparing fish for complex dishes Preparing meat for complex dishes Preparing poultry for complex dishes Cooking and finishing complex fish dishes Cooking and finishing complex meat dishes Cooking and finishing complex poultry dishes Cooking and finishing complex vegetable dishes Preparing, cooking and finishing complex hot sauces Preparing, cooking and finishing dressings and cold sauces Preparing shellfish for complex dishes Preparing game for complex dishes Cooking and finishing complex shellfish dishes Cooking and finishing complex game dishes Preparing, cooking and finishing complex soups Preparing, cooking and finishing fresh pasta dishes Preparing, cooking and finishing complex bread and dough products Preparing, cooking and finishing complex cakes, sponges, biscuits and scones Preparing, cooking and finishing complex pastry products

College 16+

Catering and Hospitality

Level 3 Professional Cookery – Kitchen and Larder

Advance your culinary skills and knowledge to compete with the best in the industry, by cooking complex dishes in our fast-paced kitchens.

We will show you how to cook fish, meat, poultry and pasta dishes with precision, in addition to using your creative skills to produce delicious pastries, cakes, biscuits and breads.

More information

Start Date and Duration

The course will start in September and will take one year to complete.

This course will take place at our Town Centre Campus, Water Street, St Helens, WA10 1PP.

Course Content

With this course, you’ll have the option to choose from the following units:

Developing productive working relationships with colleagues
Maintaining the health, hygiene, safety and security of the working environment
Maintaining food safety when storing, preparing and cooking food
Preparing fish for complex dishes
Preparing meat for complex dishes
Preparing poultry for complex dishes
Cooking and finishing complex fish dishes
Cooking and finishing complex meat dishes
Cooking and finishing complex poultry dishes
Cooking and finishing complex vegetable dishes
Preparing, cooking and finishing complex hot sauces
Preparing, cooking and finishing dressings and cold sauces
Preparing shellfish for complex dishes
Preparing game for complex dishes
Cooking and finishing complex shellfish dishes
Cooking and finishing complex game dishes
Preparing, cooking and finishing complex soups
Preparing, cooking and finishing fresh pasta dishes
Preparing, cooking and finishing complex bread and dough products
Preparing, cooking and finishing complex cakes, sponges, biscuits and scones
Preparing, cooking and finishing complex pastry products

Assessment Methods

You will be assessed by assignments, observations of preparing, cooking and serving food, short tests and a pastry exam.

Entry Requirements

You should have 4 GCSEs at grade 4 or above including English and maths, and a level 2 Professional Cookery qualification.

Course Cost

If you are a school leaver, aged 16-18, (under the age of 19 on or before 31st August 2026), you do not pay tuition fees or examination and registration fees and may be eligible for additional support depending on your financial situation. For more information, please visit our dedicated financial support page.

Future Progression Opportunities

Once you have completed this course, you'll have all of the necessary culinary skills and knowledge you'll need to succeed in the industry. You could find yourself working anywhere in the world, under the best Chefs, fulfilling all of your ambitions.

You could even become a Head Chef and run your own kitchen, devising dishes and managing your team.

Degree Overview

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Modules

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Learning Environment and Assessment

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Tuition Fees

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Financial Support

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Careers and Progression

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Connecting Classroom to Career

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