We have placed cookies on your device to help make this website better. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the SERC website.

We do not track any personally identifiable information about you, but do use cookies for security & to gather statistics on the use of our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of our site.
Find out more info or apply now for this course by visiting our website at www.serc.ac.uk or contact our Customer Service team on 0345 600 7555
Search or Quote Course Code: 70554

Level 3 NVQ Professional Cookery

The course is aimed at those who have achieved a level 2 or equivalent and want to progress.

Available Sessions

We have 6 sessions available for this course running in Bangor, Downpatrick, Lisburn

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Level 3 NVQ Professional Cookery - Year 1
More Info
Bangor
Part-Time 10/09/2018
Day: Thursday
Time: 09:00-17:30
15 £435.00 Apply Now
Level 3 NVQ Professional Cookery - Year 2 (Year 2)
More Info
Bangor
Part-Time 10/09/2018
Day: Thursday
Time: 09:00-17:30
18 £320.00 Apply Now
Level 3 NVQ Professional Cookery - Year 1
More Info
Downpatrick
Part-Time 10/09/2018
Day: Thursday
Time: 11:30-20:30
18 £435.00 Apply Now
Level 3 NVQ Professional Cookery - Year 1
More Info
Lisburn
Part-Time 10/09/2018
Day: Tuesday
Time: 11:30-20:30
16 £435.00 Apply Now
Level 3 NVQ Professional Cookery - Year 2 (Year 2)
More Info
Lisburn
Part-Time 10/09/2018
Day: Tuesday
Time: 11:00-20:30
18 £320.00 Apply Now
Level 3 NVQ Professional Cookery - Year 2 (Year 2)
More Info
Lisburn
Part-Time 10/09/2018
Day: Tuesday
Time: 11:00-20:30
18 £155.00 Apply Now

During your study, you may need financial support and SERC is here to help. Find out more information on student fees and financial support in the Student Finance section.

Course Overview

The course content includes the preparation, cooking and presentation of high quality soups, sauces and dressings, fish/shellfish dishes, meat, poultry, offal and vegetable dishes, cocktails and canapes.

Entry Requirements

Students must have completed the level 2 programme before progressing to level 3.

Where will it take me?

This course can lead to employment within the Hospitality Industry or further study at a higher level.

How will it make me more employable?

On completion of the course students can seek employment in Restaurants, Hotels etc.

How will I be assessed and given feedback?

Assessment will be through a series of observations and written work.

Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

Share This page

College Events

SERC organise a great variety of events including public lectures, seminars, student shows, exhibitions and concerts.

Check Calendar

Student Testimonials

See what our students had to say about their experience at SERC View All Testimonials

All information correct at time of print.
Please note all courses are subject to funding and demand.
While we promote a wide number of courses not all are guaranteed to run.
Page printed on 17/07/2018 06:29:28