Professional Cookery Diploma Level 3 - Bridgwater & Taunton College

Course Overview

This course is aimed at applicants who are determined and motivated to develop their skills to become a professional chef and have an interest in managing their own kitchen or restaurant.
Ideally, you will have been working as a chef and might already supervise other staff or manage resources. You may have completed the first and second year of the full-time Professional Cookery Diploma at the Taunton campus.

You will develop your skills in several areas, including:

  • Event planning
  • Supervisory skills
  • Costing and menu planning
  • Gastronomy

Your week will consist of theory and workshop lessons as well as research study time. You need exposure to a job within a professional hospitality environment and will attend College alongside.

Assessment Methods

You will complete assignment and project work during the year as well as exams. You will also have exposure to 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 Diploma Level 3
Entry Requirements

You will either need a Level 2 qualification ideally within Professional
Cookery or relevant industry experience and English and maths GCSEs in the A* to
C or 9 to 4 range. Course entry is subject to a successful interview and
references.

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Spotlight

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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