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Professional Cookery, Patisserie, Food & Beverage Service Supervision Lefel 3 at Coleg y Cymoedd

Course description

This course has been designed for experienced learners or those with a Level 2 Professional Cookery qualification for a career within an exciting customer focussed Hospitality and Catering profession.

This course includes all aspects of advanced practical catering. The theoretical underpinning knowledge will equip you for employment in all areas of the profession. The course is also aimed at commis chefs.

Course content

Our Hospitality and Catering courses will give you the skills you need to succeed within the industry.

You will gain hands on experience working within our professional kitchens. You will study the preparation and cooking of a range of complex dishes, whilst taking on a supervisory role within the kitchen brigade.

Entry requirements

You will require a Level 2 Professional Cookery qualification or equivalent including Essential Skills Communication and Application of Number at Level 2 or extensive experience.

You will be invited to attend an interview. During this interview you will undertake an assessment in literacy and numeracy to establish any support required. You will be invited to demonstrate your practical skills and flair to ensure that this is the course for you.


You will be assessed via a range of methods which include continual assessment, through observation of your practical work, the completion of a portfolio, theoretical evidence and assignment work. There are external examinations and Essential Skills portfolios.

Financial information

FT Registration Fee - £20.00

Further information

As you progress, we can guide you towards a higher level course or assist you if you wish to go directly into employment. As a result of successfully completing this programme you could seek employment in a junior supervisor role or progress into Higher Education

How to apply

If you want to apply for this course, you will need to contact Coleg y Cymoedd directly.

Last updated date: 25 October 2016
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