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Professional Cookery (L3) with patisserie option Advanced NVQ Diploma at Mid Cheshire College

Course description

You’ll develop vital skills in food safety and hygiene and teamwork as well as choosing from a range of practical options, anything from cooking shellfish dishes to developing menus.

Course content

This course includes a Study Programme to provide learners with a coherent and enriching curriculum which will provide them with the academic, social and employability skills to progress to further or higher education or employment. The content of the study programme is designed to broaden the learner experience beyond the main qualification of study. The key theme of Study Programmes at Level 3 will be the development of occupational skills in a selected vocational area and the development of personal, social and employability skills with a view to raising aspirations. As well as your core qualification you will study GCSE or Functional Skills English or Maths plus English and Maths development as part of the core qualification. Learners will also undertake planning for personal progress and pastoral education. Plus additional personal development activities which may include work experience and projects.

Entry requirements

4 GCSE’s at grade A*-C, or BTEC Extended Certificate, or Appropriate NVQ/VRQ/VTCT Level 2, or another relevant Level 2 or intermediate qualification.


To achieve the Level 3 NVQ Professional Chef you must pass all your units. Each unit will be assessed by the following criteria:
• Witness Testimony
• Expert witnesses
• Professional Discussion
• Simulation
• Realistic Working Environment
• Continuous Professional Development

Future opportunities

Upon achievement of the Level 3 Diploma Professional Chef it is intended that learners will be able to access further study or enter the catering industry.
Employment can be gained as:
• Chef de partie
• Sous Chef
• Self Employment

How to apply

If you want to apply for this course, you will need to contact Mid Cheshire College directly.

Last updated date: 08 April 2016

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