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Level 3 NVQ Diploma in Professional Cookery

This course is aimed at those who have achieved a Level 2 or equivalent qualification in Professional Cookery
Bangor, Downpatrick, Lisburn
1 Years
Level 3

Course Overview

Modules you may study may include:
Maintain the health hygiene, safety and security of the working environment
Develop Product working relationships with colleagues
Maintain Food Safety when storing preparing and cooking food.
Prepare Poultry for Complex dishes
Cook and finish complex poultry dishes
Prepare Meat for Complex dishes
Cook and finish complex meat dishes
Prepare Fish for complex dishes
Cook and finish complex fish dishes
Prepare Shell fish for complex dishes
Prepare Cook and finish complex shell fish dishes
Cook and finish complex vegetable dishes
Prepare Cook and Finish dressing and cold sauces
Prepare Cook and Finish complex soups
Prepare Cook and Finish cold desserts
You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 
You will be required to complete Essential Skills in Literacy, Numeracy or ICT if you do not have a GCSE grade C in English or Maths or Computing.
This practical programme is aimed at developing skills through food preparation and service in a realistic fine dining environment.  The course content includes preparation and cooking of complex soups, sauces and dressings, fish and shell fish, meat, poultry, game and offal dishes; there are also elements of patisserie and confectionary included in the course content.
Students will be given the opportunity to complete regular work placement within a relevant hospitality establishment.


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Available Sessions

Title Campus Type Start Spaces Fee
Level 3 NVQ Diploma in Professional Cookery





Level 3 NVQ Diploma in Professional Cookery





Level 3 NVQ Diploma in Professional Cookery





Please select a campus from the list above to view the available sessions.

Ideal If:

you wish to pursue a career in advanced cookery to become a sous chef.

You'll Learn:

how to prepare, cook, finish and present advanced meat, poultry, fish and vegetables, how to produce complex desserts and puddings; and the importance of food safety.

You'll Love:

The Industry Standard kitchens that we have and our restaurant days / nights where you will cook for members of the public in a fully functioning restaurant. The Birches (Bangor), McNeill Room (Downpatrick) and Linen Room (Lisburn).

You'll Progress:

to a career as a sous chef within the hospitality sector.

You'll Need:

an NVQ Level 2 in Professional Cookery

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.

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Further Education

Further Education

If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.

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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 however not all are guaranteed to run. Page printed on 26/09/2020 13:19:29