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Professional Cookery (Kitchen and Larder) City and Guilds Level 3 Diploma

Students aged under 19 who have completed level 2 VRQ in Professional Cookery qualification to Merit/Distinction level and have the skills both practically and theoretical to achieve the stringent criteria of this qualification.

Entry Requirements

Yes, VRQ 2 as above or NVQ Level 2 in Professional Cookery, and the appropriate prior academic achievement to be successful at this level. Alternatively, you may have relevant work experience in this area.

Course Content

The course is assessed over a one year period. During this time, students will be provided with practical learning supported by theory input in Kitchen/Larder and Desserts both preparation and cookery at Level 3.

How will I be taught?

The course will involve focused work in practical areas including some Realistic Working Environment, cooking for our Award Winning College Restaurant. This will be complimented with theory learning; self guided learning, industry/work placement and industry awareness. The course will involve demonstrations, assignments and activities with emphasis on self directed development.

How will I be assessed?

Assessment will take place both in theory and practical areas through set assignments, short answer theory tests, observed practical assessments and culminating in one practical exam (synoptic test).

Will I need any extra equipment?


What qualifications will I get?

VRQ Level 3 Diploma in Professional Cookery

What will it allow me to do in the future?

– Level 4 Foundation Degree in Culinary Arts

– Employment in a Professional Kitchen

Course Information

Homework and self directed learning is essential for a successful outcome.

Students will complete a work placement as part of their course in the final term, this is likely to be in a prestigious establishment.

Initially candidates should have part time work to complement their activity at college which will be consolidated over a 2 day a week programme. It is extremely important that students consider carefully the content of course and its duration in terms of planning their careers and future.

Preparation and participation in the College’s presentation of gastronomic banquets will be required (this may be on another evening).

Students will be encouraged and supported to participate in competition work.

Students should be in employment relative to level of course, the College can assist in finding suitable work placements (as appropriate).

The College has excellent links with major Hospitality and Catering Organisations locally such as Hallidays, The Langstone Hotel and The Solent Hotel and nationally including The Royal Household, Chewton Glen, The Ivy, Le Caprice and D&D Restaurants and Exclusive Hotels. Students enrolled on Hospitality and Catering courses will also have the opportunity to work alongside guest chefs from top establishments, in the past these have included Heston Blumenthal, Marcus Wareing, Angela Hartnett, Phillip Howard, John Campbell, Peter Weeden, David Nicholls, John Williams, Matt Gillan, Allan Pickett, Andy Mackenzie and Mark Hix.

Students, aged over 19 on the 1 September of the year the course commences will be required to pay tuition and examination/assessment fees. There are a number of grants available for students on low incomes and for those studying on a first time qualification.

This course no longer attracts government funding subsidy for students aged 24 or above on the start date of this course. To help pay for these fees you may be entitled to the 24+ Advanced Learning Loan.

Office Use: 15/09/2015

Further Information


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