Weather Update

We are aware of the weather conditions across Cornwall currently and are monitoring the situation closely. The college is open as usual but staff and students are asked to travel only if safe to do so. We are expecting delays due to travel disruption. Absence reporting can be found here. Thank you for your patience.

Home » Courses » VTCT Level 3 Diploma in Advanced Professional Cookery

VTCT Level 3 Diploma in Advanced Professional Cookery

Advance your cookery skills and aim for a position of responsibility in the catering industry. The Level 3 in Advanced Professional Cookery offers a natural progression from Level 2. If you're already a chef, it's ideal for mastering advanced cookery skills.

Why Choose This Course?

Do you have a passion for food and hospitality? Do you want to learn advanced skills and techniques? The course is structured to support and develop your confidence and skills within a professional kitchen. Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop the knowledge, understanding and advanced skills and techniques to prepare, cook and finish dishes which include meat and offal, poultry and game, fish, canapés and vegetables. You will develop supervisory, organisational, time management and people skills and you learn how to work under pressure.

In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are highly valued by employers. Problem solving and research skills will also be developed. It will allow you to expand your managerial and time management skills as you mentor lower-level learners within Spires. You will be encouraged to enhance and evolve your creativity in food and presentation.

Apply for this course

Start date: 05/09/2024

Course code
V3PCOOK24T
Level
Level 3
Location
Truro College
Duration
1 year
Qualification
Other

Top Course Highlights

Gain confidence

Outstanding facilities

Learn advanced techniques

Develop customer service skills

Hospitality & Professional Cookery 332

Learn from sector experts

You will be taught by staff with extensive hospitality experience who will advance your knowledge and skills to meet the expectations of the industry.

Hospitality & Professional Cookery 329

Develop work-related skills

Within the hospitality programme, you will develop personal and work-related skills which will help to prepare you for full-time work after you have completed your full-time training in College and through industry placement.

Hospitality & Professional Cookery 334

Enjoy professional surroundings

Our 50 cover restaurant, coffee shop/bar and Spires express will ensure all criteria can be met, allowing our learners to gain valuable experience within a real working environment.

What Will I Learn?

In addition to completing mandatory units, learners are required to complete two optional units. A variety of optional units are available which include (this list is not exhaustive): produce petits fours; produce hot cold and frozen desserts; practical gastronomy; produce biscuits, cakes and sponges and development of working relationships in hospitality.

On this advanced-level practical course you will learn:

  • Planning for preparing, cooking and finishing dishes
  • Food safety for catering
  • Meat and offal
  • Poultry and game
  • Fish
  • Vegetable and vegetarian dishes
  • Prepare, finish, and present canapés and cocktail products
  • Hot, cold and frozen desserts
  • Development of working relationships in hospitality
  • Supervise a safe working environment in the hospitality industry

The majority of your time at College will be spent in the College’s service kitchen and restaurant as well as the traditional training kitchen where you will develop essential skills. Theory work, which is related to the practical work, is taught in a classroom situation. In the theory units, you will cover topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills.

Where Will It Take Me?

Successful completion of this course puts you in a good position for catering positions which require individual responsibility and some supervisory experience. Past students have gained employment with companies such as St Austell Ales Brewery, Rick Steins Group and Paul Ainsworth Group and many other local Hospitality businesses.

Assessment Arrangements

Assessment of your practical skills is continuous throughout your program of study and will consist of five graded unit tests, culminating in a final synoptic practical exam. We test your theoretical knowledge with two externally set synoptic theory exams. Your tutor monitors your progress and offers advice and guidance so you achieve the most from your study. You learn primarily through practical sessions though there are theory sessions too.

Entry Requirements

Applicants for a Level 3 programme will normally have a completed Level 2 qualification in Professional Cookery and a GCSE in Maths or English Language or Literature at Grade C (4) or above.

If you are interested in a Level 3 programme and have alternative qualifications you would like us to consider, please contact us with your details.

Applicants will be invited to attend an interview and complete an internal assessment. All students will have their literacy and numeracy needs supported within the programme.

Information & Support

All students will need the College’s specified Chef and Restaurant uniforms, Chef knives, including knife box and safety footwear. These will be your personal property and will cost approximately £300. We will keep your knives locked safely away after each kitchen session for the duration of your course.

Awarding Body: VTCT

Meet the staff, tour the campus and find out about life as a student at one of the best colleges in the country.

What you could earn

  • Chefs
  • Kitchen and Catering Assistants
  • Waiters and Waitresses
  • Restaurant and Catering Establishment Managers and Proprietors
  • Catering and Bar Managers
  • Cooks
  • Customer Service Managers and Supervisors
  • Customer Service Occupations
Potential Salary

£18,126

Entry Level Salary

£8,082

Average Salary

£27,959

Annual openings in Cornwall

208

Potential Salary

£8,697

Entry Level Salary

£2,275

Average Salary

£16,766

Annual openings in Cornwall

513

Potential Salary

£6,912

Entry Level Salary

£2,070

Average Salary

£14,369

Annual openings in Cornwall

373

Potential Salary

£22,062

Entry Level Salary

£10,187

Average Salary

£40,703

Annual openings in Cornwall

124

Potential Salary

£21,791

Entry Level Salary

£11,372

Average Salary

£32,915

Annual openings in Cornwall

47

Potential Salary

£15,542

Entry Level Salary

£6,640

Average Salary

£20,153

Annual openings in Cornwall

56

Potential Salary

£22,657

Entry Level Salary

£14,259

Average Salary

£39,491

Annual openings in Cornwall

66

Potential Salary

£16,982

Entry Level Salary

£5,921

Average Salary

£27,368

Annual openings in Cornwall

113

Our colleges

Truro College
College Road
Truro
Cornwall
TR1 3XX

  • Reset
  • Result Type