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Professional Cookery

The Diploma in Professional Cookery is ideal if your ambition is to secure a job as a chef in the vibrant catering and hospitality sector. It is ideal if you are coming straight from school or if you need a refresher course.

Our five-star catering facilities, including a state of the art Prep Kitchen and a Production Kitchen servicing The 3 Peaks Bistro give you a professional and exciting learning environment in which to hone your professional catering skills.
With guidance from our tutors, who are highly skilled chefs and hospitality experts, you may take on kitchen supervisory responsibilities in the areas of food safety, menu development and dish quality control and learn how the front of house works effectively alongside a professional kitchen. From a broad introduction to cooking a meal, looking after customers and planning and running events to focusing on professional cookery and the skills required to work in today’s modern hospitality industry, you will experience the real demands and pressures of the industry.

Aireville Campus
Study Location
1-2 Years
depending on Level
How your qualification is made up

Entry Requirements

  • Level 3 – Catering Level 2(Merit/Distinction) or 5 GCSEs grade 9-4 including English or maths
  • Level 2 – GCSE English and/or Maths grade 9-4
  • Level 1 – 4 GCSEs grade 9-2 including English & maths
What you will study image

What you will study

Units
• Health & Safety in a Kitchen
• Food Safety
• Introduction to Employability in Hospitality
• Baking, Roasting & Grilling
• Boiling, Poaching & Steaming
• Cold Preparation of Food
• Stewing & Braising
• Regeneration of Foods
• Deep & Shallow Frying
Units
• Prepare & Cook Poultry
• Prepare & Cook Stocks, Soups & Sauce
• Prepare & Cook Meat & Offal
• Prepare & Cook Hot & Cold Desserts
• Prepare & Cook Enriched Dough Products
• Prepare & Cook Biscuits, Cakes & Sponges
• Prepare & Cook Fish & Shellfish
Units
• Supervisory Skills in the Hospitality Industry
• Principles of Food Safety Supervision for Catering
• Practical Gastronomy
• Advanced Skills & Techniques in Producing Vegetable & Vegetarian Dishes
• Advanced Skills & Techniques in Producing Meat Dishes
• Advanced Skills & Techniques in Producing Poultry & Game Dishes
• Advanced Skills & Techniques in Producing Fish & Shellfish Dishes
• Produce Fermented Dough & Batter Products
• Produce Petits Fours
• Produce Paste Products
• Produce Hot, Cold & Frozen Desserts
• Produce Biscuits, Cakes & Sponges
• Food Product Development

What's Next?

Select your preferred study programme (subject). You can make 2 choices now and make a final decision in June. We will give you a conditional offer based on your predicted/actual GCSEs.

Further Study

Hospitality Management FD

Careers

  • Catering Manager
  • Restaurant Manager
  • Chef