skip to main content
graphics-home-left-pink
graphics-home-right-green

City & Guilds Level 3 NVQ Diploma in Professional Cookery Fast Track

Level 3
Part-Time
23/24
50094397FT
City and guilds logo

Overview

This course is an intensive one year, part-time, will suit you if you have worked in a professional kitchen for some time, or have a Level 2 qualification. Your work might involve supervising others. You want to develop your skills further, perhaps to become a specialist chef or move into a management role. It is designed to equip you with the knowledge, understanding and skills required for success in higher education and/or employment in this globally and economically important sector.

This is an industry recognised qualification that provides learners with essential knowledge and skills required to work at Chef de Partie level. The course builds upon knowledge and skills gained at Level 2 and the course is aimed at those who may already be experienced chefs, ready to take their cooking skills to the next level. This course will raise the bar in terms of learners' creativity and is designed to stretch and challenge the learner by exposing them to a greater variety of commodities, new and exciting cooking methods and equipment and at the same time continuing to build on the core theoretical areas of supervising food safety, health and safety and leading a team. Learners are also encouraged to challenge themselves competitively.

  • Prepare fish for complex dishes
  • Prepare meat for complex dishes
  • Prepare poultry for complex dishes
  • Cook and finish complex fish dishes
  • Cook and finish complex meat dishes
  • Cook and finish complex poultry dishes
  • Cook and finish complex vegetable dishes
  • Prepare, cook and finish complex hot sauces
  • Prepare, cook and finish complex soups
  • Prepare, cook and finish complex hot desserts
  • Prepare, cook and finish complex cold desserts
  • Level 2 NVQ Professional Cookery or equivalent. It is an advantage to have suitable work experience in a hospitality environment. Selection is subject to a successful interview at which the learner needs to demonstrate a high level of interest in the catering industry and a passion for food.

    This NVQ is assessed in a simulated professional kitchen in each of the SWC campuses. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you have built as formal evidence of your learning. Then they confirm you've got the skills to do the job well.

    These qualifications are ideal if you have a supervisory role in a kitchen - perhaps as a chef de partie or demi chef - and are aiming for a promotion. If you take the Patisserie and Confectionery specialism, you might aim to become a pastry chef in your own section of the kitchen. After taking this qualification you could increase your supervisory skills by taking: Level 3 Award in Hospitality Supervision and Leadership Principles Level 3 Diploma in Hospitality Supervision and Leadership.

    3 Available Sessions

    *The fees quoted are per annum and are payable for each year of the course’s duration.

    Omagh

    Part-Time

    P3397OP10A

    Session Code

    1 Year(s)

    Duration

    Further Education

    Mode of Study

    7

    Hours per Week

    32

    Number of Weeks

    Interview Required

    24/25

    Academic Year

    18/09/2024

    Start Date

    09:30-17:00

    Time

    Wednesday

    Day/s

    Michael.Donaghey2@swc.ac.uk

    Coordinator(s)

    Total Annual Fee £509.00

    Total Concessionary Fee £307.00

    Full Fee Breakdown

    **Concession Fee Breakdown

    Fees Payable Each Year

    **Am I eligible for concessionary fees?

    Dungannon

    Part-Time

    P3397DP10A

    Session Code

    1 Year(s)

    Duration

    Further Education

    Mode of Study

    7

    Hours per Week

    32

    Number of Weeks

    Interview Required

    24/25

    Academic Year

    17/09/2024

    Start Date

    09:30-17:00

    Time

    Tuesday

    Day/s

    Stephen.Sloan@swc.ac.uk

    Coordinator(s)

    Total Annual Fee £509.00

    Total Concessionary Fee £307.00

    Full Fee Breakdown

    **Concession Fee Breakdown

    Fees Payable Each Year

    **Am I eligible for concessionary fees?

    Enniskillen

    Part-Time

    P3397EP10A

    Session Code

    1 Year(s)

    Duration

    Further Education

    Mode of Study

    7

    Hours per Week

    32

    Number of Weeks

    Interview Required

    24/25

    Academic Year

    18/09/2024

    Start Date

    09:30-17:00

    Time

    Wednesday

    Day/s

    Claire.Currid@swc.ac.uk

    Coordinator(s)

    Total Annual Fee £509

    Total Concessionary Fee £307

    Full Fee Breakdown

    **Concession Fee Breakdown

    Fees Payable Each Year

    **Am I eligible for concessionary fees?

    Discover Other Courses

    Level 2

    City & Guilds Level 2 Certificate in Professional Food and Beverage Service Skills

    View

    Level 3

    City & Guilds Level 3 Certificate in General Patisserie and Confectionary

    View

    Level 5

    Open University Foundation Degree in the Professional Practice and Management of Culinary Arts

    View