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Level 3

C&G L3 NVQ Dip Professional Cookery


This course is designed for you if you are a more experienced chef looking to further improve your skills and knowledge.

You will be covering the following units to help with this:

Develop productive working relationships with colleagues.

Maintain the health, hygiene, safety and security of the working environment.

Maintain food when storing, preparing and cooking food.

Prepare cook and finish complex fish, meat, poultry and vegetable dishes.

Prepare cook and finish complex hot, cold sauces and dressings.

Prepare cook and finish complex soups.

Prepare cook and finish complex cold desserts.

You should be working towards a Chef de Partie level (CDP) managing or leading a section and a small team within the kitchen, or in a small kitchen you may work independently. The CDP reports to the senior chef within the kitchen.

On completion of the course you will be able to create more complex dishes using fresh ingredients available. You will also be able to demonstrate a good level of leadership and competency while maintaining a safe kitchen environment.


You will also need GCSEs at grade 4 or above, including maths and English, or you will have already gained a Level 2 Diploma in Professional Cooking.

An interview and trade test for external candidates will be carried out.

You must be working in the kitchen environment gaining industry knowledge.


Our range of leisure and hobby courses keeps growing, with even more fun and exciting courses starting throughout 2024.

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