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Professional Advanced Technical Diploma in Professional Cookery Level 3

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise
We are only accepting one application per candidate.

What will you be working towards?

Alternative Title Professional Advanced Technical Diploma in Professional Cookery Level 3
Code C5388
Qualification Type Other Regulated/Accredited Qualification
Qualification Level Level 3
Course type Full Time


The course is designed for those who have a level 2 technical certificate in professional cookery or have relevant trade experience and want to develop their craft and supervisory skills. You will develop your practical skills in larder work, butchery, fishmongery, desserts and pastry as well as the presentation skills required to work withing a fine dining establishment. You will also gain an understanding of how to work as part of a professional team and to supervise staff in the hospitality industry. You will gain experience of working in our awarding winning Taste restaurant one evening a week, producing and designing dishes to the highest level all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study at university. As part of this course you will be required to complete an industry placement in a formal restaurant or hotel kitchen of equal standing to the level 3 course that you have applied for. In addition, during the year you will take part in enrichment activities and employment opportunities within one of our career's fairs.


This course covers advanced classical and modern skills in the preparation and cookery of meat, poultry, game, fish, vegetables and vegetarian dishes together with a range of hot and cold desserts, pastry items and chocolate work. You will also gain an essential knowledge and understanding of hygiene, health and safety and supervising staff.

How will it be delivered?

You will undertake a formal theory exam which will include methods of cookery, commodities, food safety and health and safety. This can be undertaken twice if necessary, dependant on the first sitting result. Your practical skills will be assessed with a three-part synoptic test. Part one will take the form of a planning session relating to all aspects of the practical assessment, part two will be a practical assessment over a timed period and part three will summarise your overall assessment performance. Assessments will be internally marked but externally graded by the awarding body.

Entry requirements

Entry to this course requires one reference and it is desirable that you can demonstrate 90% attendance. A professional cookery level 2 qualification and a GCSE in both English and maths at grade 4 or above is also required. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications or have at least 2 years� experience at chef de partie level or above.

Your next steps...

Upon completion you can progress onto a level four kitchen management programme or foundation degree in hospitality management and culinary arts. You may also choose to go into work as a chef de partie or a similar position within good quality restaurants or hotels, or contract/industrial catering where you would be able to put your skills into practice in a different setting.



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