Professional Cookery Level 3 NVQ Diploma - Hospitality and Catering

Why study Professional Cookery Level 3 at Derby?

Advance your culinary career – perfect for learners with a Level 2 qualification, ready to move into senior chef, supervisory roles or Higher Education.
Train in professional kitchens – hands-on learning in our state-of-the-art kitchens at Buxton with industry-standard equipment.
Learn from industry experts – guided by highly experienced lecturers with real-world experience in professional kitchens.
Master advanced and creative cookery skills – develop expertise in preparing complex dishes, supervising teams, and refining culinary techniques.
Gain industry connections – benefit from strong local employer links across Derbyshire and Staffordshire for work experience and career opportunities.
Step into leadership roles – complete your Level 3 qualification and prepare to open doors to work towards senior chef positions, specialist roles, or kitchen management.

Course Description

This level will suit you if you've< worked in a professional kitchen for some time, or have a Level 2 qualification. Your work might involve supervising others. You want to develop your skills further, perhaps to become a specialist chef or move into a management role.

What you will study

The course comprises of mandatory and optional units that are continually assessed via observed work, oral questions, online tests and assignments. On completion of the programme you will need to show competence in a broad range of advanced cookery skills, be able to demonstrate considerable responsibility for your work and have the ability to work independently and supervise others.

You will be taught by friendly, helpful and experienced tutors. You’ll have opportunities to enter national competitions and attend key industry events and be able to study many other qualifications afterwards.

On completion of the programme you will need to show competence in a broad range of basic cookery and supervisory skills, be able to demonstrate considerable responsibility for your work and have the ability to work independently.

You will study practical skills and theory with us and working within our on-site kitchens and be taught by helpful and enthusiastic staff, who have a wide range of experience in this industry.

Study information

You will focus on practical food preparation and cooking, Food and Beverage service as well as workplace essentials, such as health and safety, food safety and kitchen management.

Certificate in Food Preparation and Cooking
You'll gain the skills to work in a kitchen - from storing food hygienically to cooking simple dishes. You could go on to work in any professional kitchen, perhaps in a hotel, restaurant or school.

Certificate in Food and Beverage Service
You'll gain the skills to serve food and drinks in restaurants, pubs, bars or other outlets. You'll develop confidence in keeping things clean and tidy and giving great customer service.

Please note that our modules are subject to change - we review the content of our courses regularly, making changes where necessary to improve your experience and graduate prospects.

How you will learn

This programme uses a wide range of learning activities designed to develop the knowledge, skills and behaviours required for future career success.

This will be through practical activity within our professional kitchens with knowledge and theory embedded throughout. Practical skills will be demonstrated to you by our highly skilled tutors and you will be supported through food preparation technique's to develop and build on these skills using professional kitchen equipment.

Your learning will be supported by guest speakers and educational trips, with your learning journey fully supported by a personal tutor who will be able to track your individual progress.

Careers

A Level 3 NVQ Diploma in Professional Cookery opens the door to a wide range of advanced culinary careers, as it prepares learners for gaining work in senior and supervisory roles. Here are some related career pathways:

Senior Chef / Chef de Partie - managing a section of a professional kitchen in restaurants, hotels, or resorts.
Sous Chef - second-in-command in a kitchen, overseeing staff, operations, and menu execution.
Specialist Chef - focusing on a specific cuisine, pastry, or dietary requirement.
Pastry Chef / Pâtissier - specialising in desserts, breads, and pastries.
Culinary Supervisor / Team Leader - managing junior staff and ensuring quality standards in professional kitchens.
Restaurant or Hotel Chef - working in fine dining, hotels, cruise ships, or high-end catering.
Food Entrepreneur / Business Owner - opening your own restaurant, café, bakery, or catering business following working in industry.
Culinary Trainer / Educator - teaching cookery skills in colleges, training centres, or apprenticeships (with further qualifications).
Events / Catering Chef - preparing high-quality food for weddings, corporate events, and private functions.

Entry requirements

Level 2 Cookery qualification. Relevant industry experience and qualifications will be considered.

Fees and funding

If you are aged 16-18 on 31 August 2025, you will not usually pay tuition fees for your course. Most full-time college-level study programmes are fully funded for this age group.

However, you may still have additional costs, including: travel to and from college, uniforms, kits, and equipment, educational trips, meals while at college, childcare (if applicable).

This is where the college bursary can help support you.

How to apply

Ready to take the next step? Applying is quick and easy, just complete our online application form using the link below.

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Additional information about your studies

Course updates

The information provided on this page is correct at the time of publication but course content, costs and other individual course details do change from time to time and are updated as often as possible, so please do check these pages again when making your final decision to apply for a course. Any updated course details will also be confirmed to you at application, enrolment and in your offer letter.