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Courses

Overview

Refine your culinary expertise with the Level 3 Diploma in Professional Cookery at Shooters Hill Sixth Form College. Designed for students who have completed the Level 2 Diploma in Food Production and Cooking or a similar qualification, this advanced program equips you with the skills to excel in professional kitchens or pursue higher education. Working in our state-of-the-art kitchens that serve City View Restaurant, you will master complex savoury and patisserie techniques, producing sophisticated dishes for lunch services and our weekly fine dining events. A weekly industry work placement further enhances your practical experience and employability, facilitated by the college.

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Course Content

The Level 3 Diploma is an advanced qualification designed to meet industry standards, ensuring graduates are ready to succeed in competitive culinary roles. This program covers a wide range of advanced culinary techniques and principles, including: 

  • Prepare and Cook Complex Fish and Shellfish Dishes 

  • Prepare and Cook Complex Meat and Poultry Dishes 

  • Produce Advanced Pastry, Cakes, and Dough Products 

  • Prepare Hot and Cold Desserts 

  • Prepare and Cook Complex Sauces and Dressings 

  • Develop and Improve Skills for Professional Cookery 

  • Supervise Food Safety Practices in Catering 

In addition to these units, students will gain experience preparing and presenting refined dishes in our professional fine dining setting.

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Entry Requirements

To enrol in the Level 3 Diploma in Professional Cookery course, you’ll need: 

  • A Level Diploma in Food Production and Cooking or an equivalent qualification 

  • A demonstrated passion for culinary arts and a commitment to excellence  

  • Grade 4 or above in GCSE Maths and English 

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Careers

The Level 3 Diploma in Professional Cookery prepares you for advanced roles in the hospitality industry, including: 

  • Commis Chef: Working in professional kitchens and gaining experience across various sections. 

  • Chef de Partie: Taking responsibility for managing a specific area of the kitchen. 

  • Sous Chef: Assisting in kitchen operations and managing junior staff. 

  • Head Chef: Leading kitchen teams and designing menus. 

This qualification also provides a strong foundation for pursuing higher education in culinary arts or hospitality management.

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