Professional Cookery Apprenticeship Level 3

Professional Cookery Apprenticeship Level 3

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With this apprenticeship you will develop a greater depth of various hospitality skills. Continue to establish a career in the catering and hospitality industry working towards the role of of Sous/Senior Chef, in in a fine or casual dining setting, as a Pastry Chef or a Sous/ Senior Chef in craft cuisine.

Duration 18 - 24 months
Study mode Full Time
Start date Various
Campus Industrial Delivery
Course code 52578-01

What you learn

Apprenticeship themes:

• Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking)

• Develop productive working relationships with colleagues

• Prepare, cook and finish fish, shellfish, meat, poultry, game and vegetarian complex dishes

• Finish game for complex dishes

• Prepare, cook and finish complex pastry products

• Prepare, cook and finish marzipan, pastillage and sugar products

• Prepare, finish and present canapes and cocktail products

• Prepare, cook and finish complex hot desserts

• Produce sauces, fillings and coatings for complex desserts

• Contribute to the control of resources

• Contribute to the development of recipes and menus


The optional units are chosen by the employer to reflect your job role

• Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) - QCF

Benefits / Skills you will develop

Apprenticeships give you the opportunity to work for a real employer, earn a real salary and gain a real qualification whilst gaining valuable workplace skills and experience.

How you will be assessed

A wide range of assessment methods are used both in the classroom environment and workplace. Evidence reflects how you have carried out the process relating to your competence.

For example: The process that you carry out could be recorded in an observation or witness testimony. Products relating to your competence could be minutes of a meeting, e mails, letters, manufacturing instructions, photos and health and safety checks.

Different forms of questioning are carried out on an on-going part of the assessment process.

Where is the course delivered (facilities / classrooms)

One day a week is spent in college (Mondays at Printworks) learning the theory and basis of application in a supportive learning environment.

For the rest of the week they will have paid employment within a catering establishment. They will be given the opportunity and support to practice and develop they newly acquired knowledge and skills.

Entry requirements

A rigorous recruitment and selections process is carried out to ensure that the aspiring apprentices are suited to enduring this exciting and challenging route of study. At least a level 2 in Professional cookery is essential and GCSE grade A-C in English and Maths would be an advantage.

However if you cannot provide evidence of this then you will be required to sit an online assessment test. Employment in a catering establishment.

What's next

Search and apply online for our current vacancies or alternatively you can complete the online application form or e-mail a copy of your cv to the Apprenticeship Recruitment Team.

Contact us on: T: 0113 216 2337 / 0113 308 7918 E:

Campus Locations

Your workplace

Nearest train station