Professional Cookery Advanced Technical Diploma Level 3 - Bridgwater & Taunton College

Course Overview

This course is aimed at anyone who is determined and motivated to develop their skills to become a professional chef and have an interest in managing their own kitchen or restaurant. You should have a real passion for pursuing a career within hospitality. It is designed to help you enter employment with a higher level of responsibility or at a more prestigious establishment.

Throughout the year you will develop skills and techniques in order to complete a wide range of tasks within a kitchen and restaurant.

Topics may include:

  • Financial control within a kitchen
  • Legal and social responsibilities
  • Theory and technical skills related to a wide range of food items

In addition to the main qualification you will undertake a Level 2 Certificate in Food & Beverage Service. This will involve learning about the organisation of a customer-facing role within the hospitality industry. You will take part in event planning within our realistic working environment.

Assessment Methods

Your week will consist of theory and workshop lessons as well as research study time. You would also benefit from exposure to a part-time job within a professional hospitality environment. 
You will complete assignment and project work during the year as well as written and practical end point exams. You will plan events within our realistic working environment. 

Progression Options

Once you have successfully completed the course, you may progress to a Foundation Degree or Level 4 Apprenticeship in Hospitality Management. Alternatively, we can support you into a relevant career. 

Course Summary

Course Title Professional Cookery Advanced Technical Diploma Level 3
Entry Requirements

You will need GCSEs at grades 9 to 4 in maths and English plus Level 2
Technical Certificate in Professional Cookery and Level 1 Certificate Food &
Beverage Service.

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We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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