Bicton College
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Advanced Professional Cookery Diploma Level 3 (Part-time)
LOCATION & START DATE
Cornwall College Camborne - 8 September 2025
Cornwall College Camborne - 8 September 2025
DURATION
1 Year
1 Year
ATTENDANCE
Part-time
Part-time
Course information
This course is suitable for those who have successfully completed a level 2 qualification in professional cookery or an equivalent qualification.
It is a practical course that will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants. The course will enable you to develop skills in the preparation and cooking of complex meat, poultry, fish, hot and cold sauces, vegetables and salads. Level 3 will help you develop and refine your essential skills, building on your culinary foundations to take your cookery to a higher level with more complex techniques and dishes.
You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely.
The qualification enables learners to develop knowledge, understanding and skills essential for working in a food environment and working with others, improving their own performance.
As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere, better to study catering and hospitality.
This qualification covers the knowledge and skills you will need to further your skills.
You will learn many of the techniques used in professional cookery, including:
Cook and finish complex fish and shellfish dishes
Cook and finish complex meat, poultry and game dishes
Cook and finish complex vegetable dishes
Prepare cook and finish complex hot sauces
Prepare cook and finishes complex soups
Prepare cook and finish fresh pasta dishes
Prepare cook and finish complex bread and dough products
Prepare cook and finish complex cakes, sponges, biscuits and scones
Prepare cook and finish complex pastry products
Prepare, process and finish complex chocolate products
Prepare cook and finish complex hot and cold desserts
As well as learning about:
Producing healthier dishes
How to work safely and hygienically
You will learn a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self-evaluation and reflection.
You will learn many of the techniques used in professional cookery, including:
Cook and finish complex fish and shellfish dishes
Cook and finish complex meat, poultry and game dishes
Cook and finish complex vegetable dishes
Prepare cook and finish complex hot sauces
Prepare cook and finishes complex soups
Prepare cook and finish fresh pasta dishes
Prepare cook and finish complex bread and dough products
Prepare cook and finish complex cakes, sponges, biscuits and scones
Prepare cook and finish complex pastry products
Prepare, process and finish complex chocolate products
Prepare cook and finish complex hot and cold desserts
As well as learning about:
Producing healthier dishes
How to work safely and hygienically
You will learn a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carryout self-evaluation and reflection.
Entry requirements for external applicants and school leavers
• Four or more GCSEs at Grade 4 or above including English and/or Maths, or successful completion of a relevant Level 2 qualification.
• Functional Skills Level 2 in English and/or Maths will be considered as alternatives to GCSE, but a GCSE resit may be required depending on grade.
Entry requirements for existing learners with the Cornwall College Group
• Successful completion of previous course and maths and/or English at GCSE Grade 4 or Functional Skills Level 2.
You will need a Level 2 qualification in professional cookery or equivalent and, ideally, English and/or maths at minimum grade 3 or working towards grade 4 (grade C) or above. Alternatively, you may have work experience and will have been employed in the catering industry as a cook or chef for at least three years. • Four or more GCSEs at Grade 4 or above including English and/or Maths, or successful completion of a relevant Level 2 qualification.
• Functional Skills Level 2 in English and/or Maths will be considered as alternatives to GCSE, but a GCSE resit may be required depending on grade.
Entry requirements for existing learners with the Cornwall College Group
• Successful completion of previous course and maths and/or English at GCSE Grade 4 or Functional Skills Level 2.
If you are 16-19 without the required grades, you will continue to develop your skills of Maths & English. At Cornwall College, we recognize that applicants without these qualifications can often offer a high level of competence as well as life experience and we will therefore consider all applications on their merits alongside their qualifications.
If you are unsure as to whether or not you meet the requirements, please call the Catering & Hospitality department and ask to speak to the study programme manager who will be happy to discuss it with you.
You are expected to find an external industrial work placement while on the course. This will help you gain valuable work experience to help you develop a career in this exciting industry.
Continual Assessment throughout the year.
Chef de Partie Apprenticeship
Cornwall College Camborne
Our Camborne campus has served as a vocational training hub for nearly a century. The iconic Tamar tower and the ‘big top’ that covers our construction and engineering provision, are landmarks known throughout the area. This legacy, combined with an exciting modernisation programme, has made Cornwall College Camborne the home of cutting edge facilities, dynamic learning experiences and fantastic student spaces. Open and modern learning areas, electric vehicle training labs, esports gaming facilities, chill out areas, an award-winning restaurant and plenty more besides, makes this the perfect place to have your #careercollege experience.
Read more on the exciting developments at St Austell & Camborne
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Start your application
| Course type | 16-19 |
| Apply now | |
| 16-18 Tuition fees: £0
If you’re aged 16-18 when you begin your course, you will usually be eligible for free tuition. Detailed information can be found in our Financial Support section. Financial support for School Leavers |
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Course Code 13041-CAM-25
Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.
Advanced Professional Cookery Diploma Level 3 (Part-time)
Level 3
Cornwall College Camborne
https://www.cornwall.ac.uk/wp-content/uploads/2023/02/Catering_CC_STAC_AshVisuals_TCCG_20222022_0013.jpg
Cookery, Chef, Catering, ProfessionalCookery