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Professional Cookery Level 3 Advanced Technical Diploma at The City of Liverpool College

Course description

This qualification is aimed at students aged 16 and over who are interested in working towards becoming a chef in a professional kitchen.

This qualification will help you develop skills and techniques to produce various dishes, enabling you to undertake a variety of roles within a kitchen.

The course is structured to enable you to work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen.

This qualification is aimed at students aged 16 and over who are interested in working towards becoming a chef in a professional kitchen.

This qualification will help you develop skills and techniques to produce various dishes, enabling you to undertake a variety of roles within a kitchen.

The course is structured to enable you to work with a wide range of commodities in the preparation, cooking and presentation of dishes in a professional kitchen.

Course content

The topics that you will undertake include:

  • Legal and social responsibilities
  • Financial control in the commercial kitchen
  • Soups and sauces
  • Fruit and veg
  • Meat and offal
  • Poultry
  • Fish and shellfish
  • Rice, pasta and grains
  • Desserts and puddings
  • Pastry products
  • Biscuits, cakes and sponges
  • Breads
  • Chocolate

Entry requirements

You are likely to have previous experience and/or a relevant level 2 qualification in cookery, which this qualification will build upon.

Future opportunities

This qualification is designed to help you enter employment with a higher level of responsibility or at a more prestigious establishment.

If you choose to enter employment at the end of this qualification, you could begin work as a commis chef at higher end establishments. A commis chef is the most common starting position in a professional kitchen. A commis chef carries out a variety of preparation and cooking tasks under the supervision of a more senior chef. You are likely to be able to find work as a commis chef with a variety of employers, such as fine dining restaurants, gastro pubs and 4* and above hotels. Alternatively, you could being work as a chef de partie. A chef de partie is usually placed in charge of a particular area or section of the kitchen. You are likely to be able to find work as a chef de partie with a variety of employers, such as restaurants, bistros, pubs, hotels and contract caterers.

How to apply

If you want to apply for this course, you will need to contact The City of Liverpool College directly.

Last updated date: 27 September 2016

Key information

Venues

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    • The College's Duke Street centre is located amongst the City's bustling RopeWalks conservation area famous for it's port related heritage and vibrant culinary scene. The centre is located just a few minutes walk from the City's world class shopping centre, Liverpool One.

      This campus is the central location for apprenticeships and both further and higher education courses in catering, hospitality, travel, tourism and leisure as well as hair, beauty and holistic therapies.

      All students have access to well-resourced facilities including modern industry standard teaching workrooms, kitchens and laboratories and salons kitted out with modern, industry-specialist equipment.

      The Academy Restaurant, Academy Hair, Beauty and Holistic Therapy Salons, The Graduate Hair Salon and The Academy Café are located here in purpose built, industry standard facilities. As commercial ventures, they provide authentic working environments for students in training, as well as first-rate food produce and services and hair and beauty treatments to the public at highly competitive prices.