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Advanced Professional Cookery (Level 3 City & Guilds Diploma) - Full-time

Hospitality Catering10

Course outline

This course is perfect if you love to cook, have a creative flair and want to further develop your cooking skills to move into a supervisory role in a professional kitchen.

You’ll learn advanced cookery techniques and combine interesting ingredients and flavours to create new dishes and menus. You’ll learn supervisory skills, as well as further developing your knowledge of food hygiene and health and safety within the catering and hospitality industry.

You can expect to put your skills into practice by supervising service in our brand new commercial restaurant in the heart of Nottingham at our City Hub campus (opening early 2021), serving a variety of lunch and dinner menus, including à la carte, prix fixé and events, to a wide range of customers. You will experience industry work placements and meet with professional and renowned chefs to learn from the best. There’s lots of hands-on cooking time, plus time spent researching and learning the theory of catering.

How to apply for this course

It is no longer possible to start this course this academic year.

You will be able to apply for September 2021 soon.

Want to find out more first?

Get in touch by hitting the button below and filling out our enquiry form.

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Location Date
Location to be confirmed
Due to the COVID-19 crisis this course will start at another college campus and may move to the City Hub later in the year.

Start: 7th September 2020

Course code: C000706 / Q003285

Qualification

Level 3 City & Guilds Diploma in Advanced Professional Cookery

Duration

1 year

Level Level 3
Entry requirements

You’ll need 5 GCSEs at grades 9–4 (A*–C), including English Language and Maths – both of these must be grades 9–4 (A*–C) or Functional Skills Level 2 in English and Maths. You can also gain a place by having a relevant Level 2 vocational qualification with English and Maths GCSE grades 9–4 (A*–C).

Assessment

You will be assessed through practical tests and written assignments.

Progression

Choose to follow with employment as a chef in a restaurant, hotel or catering business or move into a related field within the hospitality industry, perhaps exploring options to study at degree level too.

Additional information

Students aged 16-18 don't have to pay tuition fees. If you are aged 19 or over, check out our Financial Help page for information on fees and funding!

Claire Chocholko

Student case study: Claire - Professional Chef Diploma Level 3

Claire was one of the lucky students who were chosen for a 3 work placement in the Emilia Romagna region of north east Italy.

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